<<Disclaimer: Verify this information before applying it to your situation.>>

One last recipe before I go.  It is really easy but remember to use all GF
ingredients.

Stovetop Potato Broccoli and Mushroom Quiche

2 stalks broccoli (about 3/4 lb in total)
3 eggs
1 1/4 cups light ricotta cheese
1/2 cup freshly grated parmesan cheese
2 tbsp GF flour
1/8 tsp black pepper
1/8 tsp nutmeg
1/3 cup milk
1 tbsp oil
   2 cups thinly sliced parboiled potatoes (about 2 medium)
or
   2 cups precooked rice
1 1/2 cups sliced mushrooms
1/2 cup shredded cheddar cheese

Remove broccoli heads and break or cut into small florets. Save stems
another use.  In a saucepan of rapidly boiling lightly salted water cook
florets until just tender, about 2 minutes.  Drain, set aside.
In bowl, whisk together eggs, ricotta until blended.  Whisk in parmesan
cheese, flour, pepper and nutmeg.  Stir in milk unti smooth.  Set aside.
Cover handle of nonstick 9 or 10 inch ovenproof frying pan with foil (if
handle is wood or plastic).  Add oil and heat, swirling pan to coat sides.
Cover bottom of pan and partly up sides with potatoes,
overlapping them, or rice.  Cook 4 minutes on medium heat until undersides
of potatoes are becoming golden.

Cover potatoes/rice with broccoli and mushrooms, gently pour ricotta filling
over.  Cover and cook for 12 to 15 minutes or until edge is set.  Sprinkle
with cheddar and broil for about 3 minutes or until cheese is melted.

Cool 10 minutes before cutting into wedges. Serves 4 to 6.

Alternates;

1.  Red pepper, green pepper, quartered kielbasa

2.  broccoli, mushrooms, ham

3.  Just about anything you can think of.

Serve topped with fresh sliced tomatoes

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Karen Bulmer, Systems Analyst
Capital Health, Edmonton, Alberta