Tuesday, June 21, 2022

Chile Verde Quiche: Crustless, Meatless, Gluten-free

The Gluten-free Chicano Cooks

Chile Verde Gluten-free Meatless Tortilla Quiche 56g* 

Michael Sedano, The Gluten-free Chicano


Note well, this is the Ur- version of the dish. An experimental attitude, and a hielera full of left-overs, leads to wonderful eating. 

Add a layer of chopped Hatch chiles, or, zucchini for a modified green&gold casserole. Adding a layer of well-drained sausage or ground meat picadillo gives the dish an entirely new character. (Beware of ingredients that add liquid to the delicately balanced custard element. You will ruin your meal. Add more rice to soak up the liquid.)


375º 45 minutes


Whisk together vigorously:

2 eggs (medium) 7g 

Scant 1/3 cup whole milk 4g

2 TBS (¼ stick) salted butter melted .02g

Pinch coarsely ground black pepper .06g


½ can, 1 cup or so, Las Palmas green enchilada sauce. 3g


Grease a baking dish, bottom and sides:

Ladle a few TBS enchilada sauce on the bottom of the greased baking dish.


3 corn tortillas 33g

Tear corn tortillas into small chilaquiles-size pieces (1/3 the size of a storebought chip)

Cover the bottom of the baking dish with tortilla pieces, get them 2 layers thick.

Cover the tortillas with most of your enchilada sauce.


Add all the egg butter milk mixture atop the sauced tortilla pieces.

Scatter 1/8 cup leftover steamed rice into the custard blend. 6g

1/3 cup small curd cottage cheese.  2g

1/3 cup grated mozzarella or jack cheese .4g

1/3 cup sharp cheddar .4g


Distribute cheese across the top. 

Daub rounded TBS of cottage cheese in 4 or 5 spots;

Sprinkle lots of grated cheese across the entire dish;

Ladle a few TBS enchilada sauce across the cheese;


Decorate the top with sliced yellow cheese and black olives.


Bake 40 to 45 minutes at 375º. 

Give the Quiche a shake. If the top middle jiggles like jello, give it another 10 minutes.

Remove from oven and let sit five or ten minutes. 

Serve with a crisp green salad and a gluten-free dressing.

La Bloga-Tuesday: A History of Gluten-free Chicano Food

The Gluten-free Chicano has been a La Bloga-Tuesday Semi-regular Occasional feature since 2011, when Michael Sedano's Celiac Disease-dictated campaign against wheat / barley / rye ingredients in his food was in its fifth year. No: bread, soy sauce, beer, pasta, malted milk, and a host of suspicious ingredients best avoided than risk a few days incapacitation.

Just because you have a food allergy, and Diabetes, doesn't mean you have to find a cave and become a food hermit. Some food, like Mexican food, is naturally gluten-free, or mostly so. Other dishes lend themselves to gluten-free methods, and carbohydrate counting. Diabetics often limit each of 3 big meals to around 50g, and two snack meals at 35g.

Here are four columns where a click leads you to some outstanding comida Chicana, all of it Gluten-free. Menudo. Nopales. Helote Calabaza soup. Enchiladas. Mira nomás!


Puro Quiche


Chile-Potato-Helote Bisque 


Multiple recipes 




*Carbs estimated from values found at http://www.carbohydrate-counter.org/advsearch.php 


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