Crust-less Quiche {37 Cooks}


The second entry into the 37 Cooks and Sciabica Olive Oil challenge is a crust-less and veggie filled quiche. This can easily be made in a large baking dish, pie dish, or individual ramekins. Quiche is another one of those “blank canvases” that I love because you can add any ingredient that you want.  Quiche is perfect for large groups of people especially for brunch or a “make you own” quiche breakfast with your family. Just have prep bowls of different ingredients (mushrooms, onions, tomatoes, cheese, ham, spinach, kale, zucchini, etc.) and let each person make their own with their favorite ingredients.

Crust-less Quiche – Serves 4-8


  • Manzanillo Variety Fall Harvest Olive Oil               2 Tablespoons
  • Garlic, minced                                                        1 Tablespoon
  • Baby Spinach, Chiffonade                                      1 Cup
  • Zucchini, 1/4 inch dice                                            1/2 Cup
  • Onion, White 1/4 inch dice                                      1/4 Cup
  • Bell Pepper, Orange, 1/4 inch dice                          1/4 Cup
  • Salt, Kosher                                                             1/2 Teaspoon
  • Pepper, freshly ground                                             1/4 Teaspoon
  • Cilantro, fine chop                                                    1 Tablespoon
  • Low-fat Mozzarella Cheese                                     1 Cup
  • Egg Beaters                                                             2 Cups

Method of Preparation:

  1. Gather all ingredients and equipment.
  2. Heat oven to 350 degrees F
  3. Heat a large skillet over medium heat and add olive oil.
  4. Add garlic and spinach and sautee until spinach is wilted, about 3 minutes.
  5. Add zucchini, onion, and bell pepper. Continue to sautee for an additional 2 minutes or until onion is translucent.
  6. Season with salt and pepper.
  7. Either divide vegetable mixture evenly into 4 ramekins or into a large 9 inch round baking dish (pie dish, cake pan, etc.)
  8. In a medium bowl add eggs and remaining salt and pepper, mix well (if using whole eggs, if not proceed to step 9)
  9. Top vegetables evenly with cilantro, mozzarella cheese and egg beaters. Season with remaining salt and pepper if desired.
  10. Bake  until eggs have set in the center (about 25-30 minutes for the ramekins depending on their size or 45-60 minutes for a 9 inch pan).
  11. Remove from oven and drizzle lightly with Manzanillo Variety Fall Harvest Olive Oil

Chef Notes:

  1. You can add this to a crust as well and you can use whatever fillings you choose: mushrooms, ham, kale, etc.
  2. You can substitute the egg beaters for whole eggs and use 6-8 eggs.

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Spiced Pumpkin Muffins

Fall is here! My favorite time of year. At school we have a Starbucks on each campus I see everyone enjoying the pumpkin muffins, pumpkin coffees etc. and it drives me crazy that I can just run in and grab one of those delicious looking muffins with the cream cheese on them…you know the ones I’m talking about!

I am always stuck for breakfast ideas during the week because I’m usually up by 4am and out of the house by 5 so making a big breakfast or anything just doesn’t work for me. I needed something new, something besides my lovely quinoa muffins, which are delicious but its time to mix it up a bit.

So here is my attempt at those beautiful looking pumpkin muffins that you are seeing out right now – we should all be able to enjoy the lovely tastes of the fall, gluten-free or not. I gave one of these to a co-worker and she said you can’t tell they are gluten-free so I’m going to say that this was a success! These are super moist and delicious. I think it has just the right amount of spice to it.

Spiced Pumpkin Muffins with Maple Agave Cream Cheese Filling


1 Cup Brown Rice Flour (Bob’s Red Mill)

1/3 Cup Potato Starch (Bob’s Red Mill)

2 Tablespoons plus 2 Teaspoons of Tapioca Starch (Bob’s Red Mill)

1/2 Teaspoon Baking Powder

1 Teaspoon Baking Soda

3/4 Teaspoon Xanthan Gum

1 1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Ginger

3/4 Teaspoon Allspice

1/2 Teaspoon fine Sea Salt

2 Large Eggs

3/4 Cup Sugar (Wholesome Sweeteners)

1/2 Cup Canola Oil

1/4 Cup Almond or Soy Milk

1 Cup Pureed Pumpkin (Fresh or Canned – not the pumpkin pie filling if you use can)

Maple Cream Cheese Filling

4 Ounces 1/3 Fat Cream Cheese – room temperature

1/4 Cup Powdered Sugar (Wholesome Sweeteners)

1 Tablespoon Maple Agave Nectar (Wholesome Sweeteners)

Method of Prep:

  • Preheat oven to 350•
  • Line a cupcake pan or muffin pan with liners and set aside
  • In a bowl add brown rice flour, potato starch, tapioca starch, baking powder, baking soda, xanthan gum, cinnamon, ginger, allspice, and salt – mix until well combined.
  • In another bowl add the Sugar and Eggs and mix until smooth.
  • Add the oil, milk, and pumpkin puree – mix until very smooth.
  • Add the dry ingredients into the wet slowly and mix until fully blended.
  • Fill each muffin liner about 3/4 of the way with the pumpkin mixture, set aside.
  • For the filling: In a stand mixer (or small bowl and use an electric hand mixer) add the cream cheese and beat until smooth – about 1 minute.
  • Add in the powdered sugar and beat well.
  • Finish by adding the maple agave nectar and beat on medium speed for 30 seconds.
  • Scoop about 1 tablespoon of the cream cheese mixture into the center of each muffin tin – you can leave it as it is, or press them down a bit, or even add a little bit more pumpkin over the cream cheese. Either way you do it, its delicious!
  • Bake for 25 minutes or until a toothpick comes out of the center with just a few crumbs on it.
  • Cool for 5 minutes in the tin then transfer to a cooling rack to finish cooling.
  • Enjoy!
  • Store in the refrigerator!

Gluten-Free Frito-Lay Recipes

Don’t you just love when a favorite item or brand of yours is actually gluten free, and provides the information on their website! I know I do. I get abnormally excited over something that most would consider small, but to me its all about the small things in life. I’ve always been a fan of Frito-Lay’s products however, I never realized how many of them are gluten-free! Check out their recently updated list here. I think you will be presently surprised. This was brought to my attention by the National Foundation For Celiac Awareness (NFCA) when they asked if I would like to be a recipe tester for some of the new products.

I was assigned the Frito Waffles with Mascarpone and Warm Strawberry Compote. I had the option of changing up the recipe if I so desired to, however I rather liked it just as it was. The waffles were more on the savory side, but topped with the Mascarpone and Strawberry Compote made them a sweet-savory treat. I made these for my neighbor and myself whose respective other halves are away for the summer and she was recently told from her doctor that she needs to avoid gluten and wheat. They not only would be great for dinner but they made a mighty delicious dinner🙂

In addition to my recipe and post check out the NFCA’s page for additional recipes and bloggers:

Keep reading to learn how you can win your own Frito-Lay products!!

Frito Waffles with Mascarpone and Warm Strawberry Compote

175 grams (about 1 1/4 cups millet flour)
50 grams (3/4 cup) crushed Fritos® Original corn chips
1 tablespoon golden flaxmeal
1 tablespoon baking powder
1 cup milk
3 large egg yolks
1 teaspoon vanilla extract
1/3 cup melted butter
1/4 cup honey
3 large egg whites

Strawberry Compote
1 pound strawberries, hulled and quartered
1/4 cup sugar
2 teaspoon cornstarch
1 teaspoon vanilla

Mascarpone cheese

Combine flour, corn chips, flaxmeal, baking powder, milk, egg yolks, vanilla, butter and honey
in a blender container. Blend until smooth. Beat egg whites in a medium bowl until they form
soft peaks. Fold flour mixture into beaten egg whites until incorporated, being careful not to
deflate egg whites.

Pour about 1/2 cup of batter onto greased, heated griddle and cook until waffle is done,
according to manufacturer’s instructions. Repeat with remaining batter.

Combine strawberries, sugar, cornstarch and vanilla in a medium saucepan. Heat over medium
heat until juicy and thickened, stirring often.

Serve waffles with mascarpone cheese and warm strawberries.

Yield: about 9 waffles.


To make these a little sweeter – maybe add a tablespoon of sugar

This recipe was pretty easy and quick to make. Again this is great for breakfast or dinner. Who doesn’t love breakfast for dinner? I know I do!

I ended up eight large waffles

My waffle maker is old (very old) so they came out a bit darker than I had hoped.

The strawberries and Mascarpone are fantastic on this – don’t add anything to the cheese, just add a dollop on top of the waffles and then top with the strawberry compote.

Head on over here to enter for your chance to win a prize package from Frito-Lay!



Berry Cornbread Muffins

For me breakfast is the hardest meal of the day. For starters, I get up at 4:00 am and I just can’t eat that early, so I normally take something with me and eat it on my way to campus. My breakfasts usually consist of a Greek yogurt or a scone that I have baked.  This is also the only meal that I get jealous of people with out celiac disease, because they could eat just about anything they wanted for breakfast. We with celiac do not have the convince of stopping at Starbucks (which we have two on campus) to grab something quick to eat.

Making eggs, or pancakes in the morning is just not an option.  It would take too long, can’t really eat it on the go, and I would take the risk of making too much noise and waking up Bryan who gets to sleep in a few hours before he needs to head off to class. Stocking up on pre-made gluten-free items like bagels is also out of the question as we just can’t afford that. So I am on the hunt for new breakfast recipes that I can make on the weekends and have for the school week.

As I looked at the ingredients I had in the house: all-purpose flour blend, corn meal, frozen raspberries, various gluten-free flours, and an orange I thought why not try to make some cornbread muffins for breakfast. Thankfully it was a success! They are mighty delicious and you could use whatever berries you happen to have, fresh or frozen in this recipe. We tend to have a decent supply of frozen fruit on hand – they make tasty and healthy snacks and we love to make smoothies with then.

We are also cutting back on our sugar intake – so the amount in the recipe below is not a lot at all, however you can feel free to add 1/2 cup of sugar instead of the 1/4 the recipe calls for if you wish for a slightly sweeter muffin. I really wanted to taste the corn and berries in this, however I did sprinkle on a little bit of Wholesome Sweeteners Raw Cane Sugar from Malawi (love this stuff), for that “coffee shop” look to the muffins.

I think these muffins will be a very satisfying breakfast – they are filling but still fluffy and moist.

Berry Cornbread Muffins

1 Cup Gluten-Free All Purpose Flour

1/2 Cup Corn Flour

3/4 Cup Corn Meal

1/2 Teaspoon Xanthan Gum (only if your mix does not have it already)

1/4 Cup of Sugar (I use Wholesome Sweeteners Natural Cane Sugar from Malawi)

4 Teaspoons of Baking Powder (make sure it is gluten-free)

1/4 Teaspoon of Salt

Zest of one Orange (reserve some to sprinkle on top after removed from the oven) – You could also use lemon zest.

1/4 Cup Egg Beaters (Or 1 Large Egg)

1 Cup Soy Milk (Almond or other nut milk would work just fine)

1/4 Cup Canola Oil

1 Teaspoon Vanilla Extract (pure if possible)

1 Cup of Frozen or Fresh Berries (raspberries, blueberries, blackberries, etc.)


  1. Preheat oven to 400°
  2. In a large bowl, combine all of the dry ingredients, mix well.
  3. In a separate bowl, mix together all of the wet ingredients until well combined.
  4. Slowly add to dry ingredients and mix until just combined.
  5. Do not over mix the batter, as it will result in tough muffins.
  6. Gently fold in the berries.
  7. Line a 12 cup muffin tin with paper liners.
  8. Scoop the batter evenly into each paper lined muffin cup.
  9. Optional – Sprinkle the top of each muffin with a little bit of the Wholesome Sweeteners Raw Cane Sugar from Malawi.
  10. Bake for 18-20 minutes.
  11. Insert a toothpick into the center of the muffins, if it comes out clean or will little stuck to it, the muffins are done.
  12. Optional – Sprinkle with reserved zest
  13. Cool in the pan for five minutes before transferring to a wire rack.
  14. May be eaten warm with a little butter, honey, or agave  if you wish.


Rudi’s Gluten-Free Gingerbread Spiced French Toast & Giveaway!

The following recipe is from Rudi’s Gluten Free Bakery! Who is celebrating the 12 days of Christmas on their Facebook Page – so head on over and check it out! They are also offering a “Swag Bag” Giveaway filled with great Rudi’s goodies to one lucky winner.

This recipe sounds absolutely delicious and I, myself can’t wait to make it.  If you are looking for a holiday brunch dish – this would be perfect.

Rudi’s Gluten-free Gingerbread Spiced French toast


  • 8 slices of Rudi’s Gluten-free multigrain Bread
  • 4 Eggs
  • 1/2-3/4 cups of milk or milk alternative
  • 2-3 tsp Cinnamon
  • 2-3 tsp Allspice
  • 2-3 tsp powdered ginger
  • Gingerbread men cookies, strawberries, maple syrup, powdered sugar (for garnish!)

GF Gingerbread French Toast is a Rudific way to make a tasty, rudilicious brunch for all to enjoy! Happy Holidays!


1. Combine Eggs, milk, cinnamon, allspice and powdered ginger in a shallow bowl and whisk until well blended

2. Dip slices of bread into shallow bowl until completely saturated

3. Heat oil in a skillet and fry bread on both sides until well browned

4. Sprinkle with fun toppings such as gingerbread men, strawberries, maple syrup and powdered sugar!

Enter for your chance to win an awesome “Swag Bag” from Rudi’s Gluten Free Bakery!

Five chances to enter – please leave a separate comment below for each one you complete. Giveaway is open to all who are residing in the contiguous United States. Giveaway ends on Thursday December 22nd at Midnight EST. Good luck to all who enter. Winner will be chosen using and will be notified by e-mail on Friday December 23rd. The winner will have until Monday December 26th to respond – if not another winner will be chosen!

Ways to enter:

1) Mandatory -What is your traditional holiday breakfast/brunch dish?

2) Mandatory – “Like” Rudi’s Gluten Free Bakery on Facebook

3) Mandatory – “Follow” Rudi’s Gluten Free Bakery on Twitter

4) Optional – “Like” Creative Cooking Gluten Free on Facebook

5) Optional – “Follow” Creative Cooking Gluten Free on Twitter

Stonewall Kitchen – Gluten Free and Delicious (Review)

In the last few months Stonewall Kitchen has rolled out some gluten-free products and they are absolutely delicious.  I have always been a fan of Stonewall Kitchens products, especially before being diagnosed with celiac disease.  They have always had the best jams, sauces, dips and mixes so when I heard that they were coming out with gluten-free mixes I got very excited.  I wasn’t sure how they would taste compared to their regular mixes but they exceeded my expectations.

I was sent some complimentary gluten-free mixes form Stonewall Kitchen to try.  They sent me their Chocolate Brownie Mix, Chocolate Cupcakes and Pancake/Waffle Mix.  Of course I started with the cupcake mix which comes with a chocolate frosting mix in the box.  The cupcakes mix has a hint of coffee too it, which balanced very well with the chocolate flavor, not too over powering.  The cupcakes were very flavorful and moist and the frosting was just perfect, not too sweet and the perfect amount to cover all of the cupcakes.  These cupcakes were so good you couldn’t tell that they were gluten-free – no one could!

(this photo is from stonewall kitchen’s website – sadly I lost my photos when my phone died.  Don’t these look amazing?)

Next up were the brownies (not in the same day!) and I have said many times before I’m not a huge brownie fan but slowly I am becoming one.  I decided to make some peanut butter brownies with this mix.  I made the brownies according to the package and poured the mix into a prepared pan.  I then I took about 1/4 – 1/2 cup peanut butter and softened it a bit in the microwave, then dropped tablespoons of peanut butter onto the prepared brownie mix and using a sharp knife made figure eights to incorporate the peanut butter into the brownie mix and baked according to the package instructions.  Absolutely delicious.  I love chocolate and peanut butter together and these brownies came out perfect. I had to give most of them away so I wouldn’t eat them all🙂

(this photo is from stonewall kitchen’s website – sadly I lost my photos when my phone died.  Imagine them with peanut butter, little squares of heaven)

When we had our great friends Warren and Joyce up one weekend I thought instead of going out to eat for breakfast we would have them over, I would make a big meal and then we would be off on our little adventure.  Perfect time to try the pancake mix…most people wouldn’t want to try a new product when you are having guests over especially if they aren’t gluten-free.  But, seeing as we both enjoyed the cupcakes and brownies so much I had confidence in the pancakes as well.  Talk about delicious and fluffy pancakes, wow are these good.  Bryan who absolutely loves the pancakes I make with the gluten-free Bisquick loved these even more.  They have a slight hint of sweetness also.  I can’t wait to make some waffles next with this mix. Everyone loved these and we didn’t have any left overs.

(this photo is from stonewall kitchen’s website – sadly I lost my photos when my phone died. Perfect pancakes, delicious, fluffy and a little bit of sweetness so less syrup)

If you haven’t tried Stonewall Kitchen’s new gluten-free mixes you really should.  You can order them online and also check your local stores for them.  I honestly don’t think you will be disappointed.  In addition to the three mixes I reviewed above they also have a chocolate chip cookie mix and a vanilla cupcake/frosting mix. Stonewall kitchen got it right with these mixes.  I’ll be sure to let you know if they come out with anything else that is gluten-free.  Well done Stonewall Kitchen – fantastic job on making these mixes and keeping the prices reasonable to your normal mixes.

Bacon Cheddar Corn Muffins

Bryan loves cornbread, and so don’t I but he loves it way more than I do.  Over the past year I’ve made him a few batches of the Bob’s Red Mill Gluten Free Corn Bread Mix, which he has grown to like.  It’s a great mix and the closest thing I have come to the real thing.  To him it will never be the same and I get it but thankfully he likes it enough to eat it and even ask me to make it.

Today I thought I would get up early and make him some “breakfast cornbread”.  I opened up a package of the Bob’s Red Mill mix, fried up some bacon, defrosted some frozen corn kernels, grabbed some shredded cheese and brought all the other ingredients to room temperature (per the package instructions) and started mixing away.  I have to say for an experiment they came out pretty darn tasty!

Breakfast Cornbread

1 Package of Bob’s Red Mill Gluten Free CornBread Mix

6 Strips of Bacon (check package to make sure its Gluten Free)

1/3 Cup of Frozen Corn Kernels – defrosted

1/3 Cup of Shredded Cheddar Cheese

  • Mix according to package instructions.
  • Cook bacon until nice and crispy, but not burnt and then set aside on paper towels to drain off some of the grease.
  • After bacon is drained a bit chop it up into good size pieces (You want to be able to see and taste the bacon in the muffins).
  • Mix in the chopped bacon, corn and cheese into the pre-mixed batter.
  • Scoop cornbread mixture into pre-greased (I use a spray) muffin tins and bake according to package (about 20-25 minutes at 375 degrees) until the tops are a light golden brown.

I made some scrambled eggs to go on the side, but honestly these are pretty filling and are great for breakfast on the go.  They came out nice and tasty and full of flavor!  You can add more cheese if you want, or even adding some chopped green onions would be a nice addition to the flavors already going on.

Eggs In A Nest – Canyon Bakehouse

My all time favorite breakfast as a child (and as an adult) is Eggs In A Nest (at least that is what we called it in our home, I know it goes by other names as well).  My mom used to make this for me when I was younger, and I love it.  It brings back so many memories.  It’s very quick and easy to make, so it makes a great breakfast option on the weekends or on week days when you are getting ready for work and need to make something quick.

The Mountain White Bread was the only bread I didn’t sample in the previous two days.  I already knew that I wanted to make Eggs In A Nest with this bread, so instead of having breakfast for three meals yesterday I figured I would save this one for today.  When you make these Eggs In A Nest, you’ll need to cut out little squares in the center of the bread to place the eggs.  When I was younger my mom would toast these up for me all so but today and I decided to just try them as they were, no butter, no toasting just pop it in my mouth and see how this bread tasted all by its self.

It’s truly great!  The texture is perfect, and has a slight sweetness to it.  I have to say this “white bread” could beat out all those main brand gluten filled breads in flavor.  This would make great sandwich bread with out even having to toast it before hand.    I also think that if you were to cut this up in cubes, mix it with some herbs and bake it in the oven it would make for some great croutons.  All in all it seems like a very versatile bread (same goes for the San Juan 7 Grain).

Eggs In A Nest

2 slices of bread – Canyon Bakehouse GF Mountain White Bread

2 eggs


salt and pepper

  • Cut out a small square in the center of each slice of bread
  • Lightly butter both sides of bread and place in pre heated skillet (low-medium heat)
  • Gently brown the first side of toast
  • Crack one egg and place in the center of the first piece of bread (repeat for the second one – I do not eat the yoke so I use only the egg whites)
  • Season with salt and pepper
  • Once egg has started to set, flip and cook until egg is no longer runny
  • Serve and enjoy!

Bacon-Cheddar Scones

Oh yes you read the title correctly! People say bacon makes everything better and I would have to agree (well for the most part).  I try my hardest not to eat too much bacon, but I love it and its really hard to restrain myself when its around.   Being gluten free one of the hardest things for me is breakfast foods.  I can’t eat first thing in the morning so I usually eat at my office.  Lately its been yogurt, but I was craving something else.  Eggs are good but I don’t always want to make them before work and then put them in a container to heat up a little later on. I’m always on the hung for breakfast type recipes.  I need to build my recipe bank with more of these of recipes.

So I did some searching online for some gluten free recipes.  Even though its not gluten free I found a recipe online for these Bacon Cheddar Scones (check out this blog – Buns In My Oven for step by step photos and the non-gluten free version!!!) scones and tried to create them to the gluten free recipe that I had posted on here.  They just came out of the oven and they look, smell and taste fantastic!  You really have to try these!

Gluten Free Bacon-Cheddar Scones- (adapted from Bun in my oven’s Bacon Cheddar Scones)

3 C. gluten-free flour mix (see below)

3 tsp. baking powder

1/2 tsp. baking soda

1/2 teaspoon black pepper

3/4 tsp salt

8 slices of bacon (cooked and chopped or crumbled)

1 1/2 cups of shredded cheddar cheese

4 green onions, sliced thin

6 oz cold butter cut into small cubes

1 C. milk (or gluten-free soy milk) mixed with 4 T. vinegar–I used apple cider vinegar

1 large egg

2 tablespoons water

Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known at Mochiko)
2 scant tsp. xanthan gum

Preheat oven to 425 degrees. Line baking sheet with a Silpat sheet. In a large bowl mix together the flour, baking powder, baking soda, salt and pepper.  Mix until blended well.  Add butter and keep mixing with your hands until it is crumbly and your butter is in small pea size pieces.  You can also use a pastry cutter or two knives. Add the cheese and mix until well blended.

Slowly pour in the milk mixture–do this carefully, because you might not need it all. I used about 7/8s of the milk. The dough should be just barely wet. Use your hands to carefully mix in the last bits of flour. The dough should be extremely light and fluffy. Handle carefully.

Turn out only a floured board.  I use tapioca flour to lightly flour a large cutting board and lightly press out the ball of dough until it is about 1/2 in thickness (you can also follow the original recipe and use a rolling pin and cut the scones according to Jeanne’s instructions).  Cut in half and depending on how many scones you want to make cut each half in third or quarters.  Place the scones on the baking sheet lined with the Silpat sheet.

In a small bowl beat egg and water together.  Lightly brush the tops of the scones and bake at 425 degrees for 20 minutes.  Cool on a rack and enjoy warm!