Reflux Friendly Cooking: Quick Quiche
Reflux Friendly Cooking is a weekly feature that will be full of quick and easy food ideas that are acid reflux friendly and can be easily modified to meet the needs of everyone in your family! Each week I’ll provide a simple menu that is designed for easy digestion. I’ll also give you suggestions on how to modify the same recipe for others in your family without acid reflux disease. Bon Appétit!
During graduation and wedding season there is often a need to feed a crowd. I doubled this recipe last week for a graduation party and there were only crumbs left over. This dish also travels well because you can serve it hot or room temperature. You can add any vegetable that is tolerated and really no other spices are needed. My son loves it when I add a little fresh crabmeat.
1 can refrigerated quick crescent rolls
1 ½ cups shredded Monterey jack cheese
1 cup cheddar cheese (rice or soy cheese will also work)
3 eggs slightly beaten
1 cup sour cream
Heat oven to 350 degrees. Separate the dough into 8 triangles. Place the triangles in an ungreased 9 inch pie or square pan. Press the dough over the bottom and up the side to form a crust. In a small bowl, combine the cheeses. Sprinkle over the crust. Beat the eggs and sour cream until smooth and pour over the cheese mixture. Depending on how high your crust is in your pan, you may want to cover the edges for the first twenty minutes with foil to prevent over-baking. Bake the quiche at 350 degrees for 33 – 43 minutes or until a knife inserted near the center comes out clean. Cool at least five minutes before serving.