This article is sponsored by Pillsbury® & their NEW Gluten Free Doughs.
Now that I see the pic on the screen and not on my phone, do you feel like you are tipping sideways? LOL. I’m still trying to get this food photography thing down.
It’s Healthy. It’s Gluten Free. And it’s low in fat, but Full in flavor. It’s the pièce de résistance, a healthy Basil-Bacon quiche. And the basil and red bell pepper were harvested from my very own patio garden.
My ONE red bell pepper. It’s special as its the only one to harvest. I was pondering what I was going to use it for. It would need to be one heck of a recipe.
And the basil from my patio garden is just as special. Because for once this year, we got along and it successfully grew. My history with growing basil has not always gone well. It usually was underwatered or overwatered. I found out it was attributed to my high priced soil being an ultra retainer of water (not always a good thing). Now I found the perfect organic vegetable soil, very reasonably priced and works awesome.
Photog Note: Hey, the pictures below you don’t feel like you’re tipping.
Pillsbury recently came out with some new Gluten Free doughs – Pizza, cookie and pastry & pie dough to be specific and asked me if I’d be willing to try them. Heck ya, cuz then I can prove to you I really do know how to cook!
=> Still time to enter the Pillsbury Dough Giveaway Pack
- Preheat oven to 425° and follow packaged directions for lining pie tin with the gluten free Pillsbury Pie & Pastry dough (*No need to pre-bake the dough)
- Heat a small saucepan with enough water to cover potatoes. Bring to a boil. Add potatoes and cook for 8 minutes or until slightly tender. Drain.
- Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, red bell pepper and potato; sauté 8 minutes or until tender, stirring occasionally. Remove from pan; let cool.
- Sprinkle onion, red bell pepper, bacon, 1/2 of the basil and 1/2 of the cheese into pastry shell. Combine eggs and egg whites in a bowl, beating with a whisk. Add milk and crack black pepper, beating with a whisk.
- Pour the egg mixture in pastry shell. Add remaining basil and sprinkle top with remaining cheese. Place quiche on a baking sheet. Cover edges of pie pan with foil, to prevent excess browning of the crust edges. Bake at 425° for 10 minutes. Reduce oven temperature to 350°. Bake at 350° for 40-50 minutes (top will brown). Let cool on wire rack 15 minutes. Cut into wedges, and serve immediately.
I had 2 slices for breakfast. Then a mid-afternoon meal served with a side salad. Add some fresh fruit on the side and you have a complete meal. Enjoy. So fun using ingredients from the garden!
Question: What is good to plant in the fall & winter months?
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