“ The flavors of garlic, oregano, olive oil, and tomatoes in this quiche take us back to Spain, where the inspiration for the dish first came. Vijay, Recipe Hunter ”
- Amaranth Flour
- Buckwheat Flour
- Olive Oil
- Tapioca Flour
- Tomato Paste
- White Rice Flour
- Xanthan Gum
This recipe was inspired by David’s travellings in Spain, particularly by the dish Pan con Tomate, a very simple combination of toasted bread rubbed with garlic, tomatoes, and olive oil. The special flavor that David uses in his gluten-free crust is oregano, a subtle unique spin on an old Spanish classic. The filling is layered with flavor with fresh garlic and tomato in every bite. And, the crust comes together with olive oil instead of butter, giving it a fragrant crispiness. Delicious all around and perfect for your next brunch.
“ Cooking is about sharing and imparting an experience or a flavor with friends and family. It can be as simple as a celebration of seasons or a trip down memory lane, and as complex as the blending of cultures and nutrition into one. ”
David’s style proves that we really do eat with our eyes first. A French expat, he has called the U.S. home since 1999 but still travels often, sharing his memories with us. What we love about his food writing is that it’s about much more than just the recipe. It’s about the story, the people, and the inspiration behind the dish. A fantastic photographer, David always shares a plethora of photos of the places he’s been that have led him to come up with a particular recipe so you feel like you’re right there with him. Thanks for sharing your stories and recipes with us David!
Here's a handy tip to help you make this Roasted Tomato and Garlic Quiche recipe.Read the full tip >
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