Gluten Free "Quiche"

A fun challenge that I have with my clients who have just had babies, is that they are on (1) specialized diets when breast feeding; (2) most want food that they can eat with one hand while walking around with their new babies; (3) everything must (obviously) be delicious and satisfying. I've tried so many fun recipes, my client yesterday up in Washington Heights (a beautiful part of NYC that I had never been to before) requested a gluten free quiche. I looked up recipes using gluten-free flour, but decided I would either make a frittata or egg "cupcakes" like little souflees in cupcake tins. When I arrived, I noticed a bag of baby red potatoes... I decided to try slicing the potatoes very thinly and lining a pie dish with the slices to form a potato crust. I roasted a bunch of asparagus (so delicious and in season!), sauteed some red onion added thyme, sea salt and pepper and goat's gouda (shaved) and then mixed my eggs. This client can't drink milk because it upsets her baby's stomach so I added rice milk. I mixed up my eggs, combined with the veggies, filled up my pie plats to the tippy top, but it on a sheet tray with a layer of water and crossed my fingers that the potatoes would form a crust.

It came out beautifully and Jillian offered me a bite because it was absolutely beautiful and as beautiful as it looked, it tasted fantastic.

So here's a simple gluten free quiche recipe:
8 baby red potatoes, sliced thinly (perhaps use a mandolin here) - save the round ends for roasting as a snack
1 bunch of thin asparagus, chopped into 3 parts, tossed with EVOO, sea salt and pepper and roasted (about 40 mins)
1 red onion, cut into a medium dice, sweated in EVOO with salt and thyme until soft (about 15 minutes)
12 farm fresh eggs + 1/2 cup milk of your choice - whipped with a fork until well incorporated

(1) Spray a deep pie with EVOO, starting at the outer rim of the pie plate, begin placing potatoes slightly overlapping to cover the whole bottom of the pie dish.
(2) Mix the veggies and eggs and cheese and gently pour into pie dish.
(3) Place pie dish on a sheet tray and pour about a cup of water in the sheet tray (enough so the sheet tray is covered)
(4) Make until slightly browned and cooked through (about 45 minutes)

Cooking all the components separately makes this dish intensely flavorful!