I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.
Quiche, quiche, quiche. I can go months or years without thinking about it, and then it takes over my brain without warning. I blame a Michigan-based chain that’s down the road from me, that has killer quiche. When it goes on special, I can’t resist it. I’ve been living under this assumption that quiche is hard to make, until a quick Google search proved me wrong. Other than the crust, it’s pretty much just whisk and pour, which I can totally handle.
Take a quick look around my blog and you’ll see that I don’t do pie crusts. Despite the crazy amount of butter that goes into them, I don’t really like them all that much. Plus, they’re SO much work. So when I received these Breton Gluten Free crackers, I knew I wanted to try to turn them into a pie crust. I know it’s pretty standard to take cracker crumbs, mix with butter, and press into a pan but I didn’t want to do that. These crackers were light and flakey (something you don’t normally get in a gluten free cracker!) but substantial enough to be a crust on their own. Because I already knew I wanted to throw in a pile of veggies, I went with the more simple cracker, Original with Flax. Herb and Garlic were actually my favorite of the two if you twist my arm, but I had other plans for those (hopefully coming soon, we’ll see how that recipe turns out!). I should actually mention that as soon as I got these in the mail, Josh and I each sampled a couple of each flavor and I immediately texted my GF friend to demand she seek these out.
This recipe would be great to bring to a family brunch, but we actually had it for dinner. Depending on how you arrange the crackers, you could actually make the crust look pretty fancy. I normally like my photos to be pretty representative of what it will look like when a home cook (like myself) makes it, so while I carefully layered the bottom crackers, the edge crackers are a little wonky and less placed. In the end, I actually really like it this way. That is how broken crackers should look and while I love spending time in the kitchen, sometimes you just want to get the food ready and on the table so you can focus on more things, like family and friends.
After baking, the crackers on the edge will be crisp like fresh from the package, the bottom layer will have a little more of a softer, pie-crust type texture.
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