I had some leftover waffle fries one day, and I didn't want to waste them, so I left them sitting on the cookie sheet, while I thought about what to make for dinner that night. I saw frozen organic broccoli, and eggs, and instantly said to myself, "quiche." But I didn't have a crust, and didn't want to make one, so...
I greased the dishes and used the leftover waffle fries as "crust." Now I'm already thinking (having made this three times now) how I can take it one step farther. Next time I'm going to pulse the waffle fries in my food processor with some flour and an egg, and make a quick, more traditional looking, crust.
But in the meantime, I also added defrosted broccoli.
...and Boulder sausage, cooked first, then chopped, as well as some goat cheese. (You can substitute with vegan cheese or leave this ingredient out if you need to.)
Note: It is recognized that cow milk casein strongly resembles gluten on a molecular level. Goat milk, however, is very similar to human milk, and contains only trace amounts of an allergenic casein protein, alpha-S1, found in cow's milk. Although many of us find goat and/or sheep milk to be well tolerated and easier to digest, it does not work for everyone.