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Monday, July 9, 2012


Posted by Bryna Bear aka Gluten Free Baking Bear
     This recipe is converted to Gluten Free from one I have used for over twenty years.  My friend’s mother, Josephine Santamaria, used to make this often and served it hot or cold. Josephine, who passed away 6 years ago at age 86, was well known for her delicious cooking and baking. It was originally a recipe from a Bisquick box.  The quiche is always moist and very tasty.  You can add more garlic and onions than it calls for and it only enriches the flavor. It also freezes well, so it can be made ahead, thawed and heated for later use.
     I made the Zucchini Quiche in individual baking cups for the Tea Party.  You can make the whole recipe in a pie pan and serve in slices.  This recipe can be doubled with great results.

Large Onion, chopped
½ cup
Sorghum Flour
¼ cup
Tapioca Flour
¼ cup
Chickpea or Chickpea/Fava Flour
2 tsp.
Baking Powder
½ tsp.
Xanthan or Guar Gum
¼ tsp. or more To taste
¼ tsp. or more To taste
½ cup
Grated Romano Cheese (for Dairy Free use Vegan Grated Cheese)
½ cup
Olive Oil
3 cups
Zucchini, grated
3 cloves
Garlic, crushed
1 Tbs. or more To Taste
Fresh Parsley, chopped
½ tsp.
Dried Basil

     Preheat oven to 350 degrees.
     Grease a pie pan.  For small individual quiches, line a muffin pan with aluminum baking cups sprayed with cooking oil. You can also double the recipe and bake in a greased 9” x 13“ pan.
     Saute onion in 1 Tbs. olive oil until onion is lightly cooked and transparent. Set aside to cool.
     Grate zucchini and set aside.
     In a large bowl add flours, salt, pepper, basil, xanthan or guar gum and baking powder together and mix until well blended.
     Add grated cheese, olive oil, cooked onions, crushed garlic, fresh parsley and eggs. Mix well.
     Add Zucchini and mix in.
     Pour into greased pie pan. For individual quiches fill baking cups 2/3 full.  If you doubled the recipe, pour into greased 9" x 13" pan.         
     Bake both pie and 9” x 13” pans about 1 hour.  Quiche is done when top is lightly browned and the whole pie is puffed up and the center is firm to the touch (cooked and not mushy).  Quiche will get flatter when it cools.
     If baking in individual muffin tins it will take about 25-30 minutes to bake.
     Serve warm or at room temperature. 
     Can be made ahead, wrapped well and frozen for later use.  When ready to use, thaw and/or warm up and serve.

     I love garlic.  My theory is that there is never too much in food, as long as it is not raw garlic. I have at times put double (and even more than double) the amount of garlic in this recipe with good results.  For the Tea Party I restrained myself.  Josephine also loved lots of garlic.  One time she gave me something to eat and was apologizing that there was a lot of garlic in it and I said, "Nothing wrong with that."  She laughed and we shared a conspiratorial look and smile.  
Josephine Santamaria



  1. It was a deliteful party!!!!Gluten free feast!!!
    Lovely presentation, tasty too!Plenty to eat.
    It was such a fun event!

  2. One of the best quiches I ever tasted!


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