Gluten-free quiche recipe

Crustless Quiche by A. Fothergill

Gluten free quiche is easy to make; just skip the crust. This recipe for a crustless quiche only uses 1/2 c of gluten free flour mix. The milk and egg combination creates a silky, custardy texture, even when using non-fat milk.

It's also versatile. Use almost any vegetable, cooked meat and cheese (checking to ensure these ingredients are gluten-free), and you are in business. Hello brunch!

Ingredients:

• 2 cups cooked broccoli, cut into small pieces or 1 medium zucchini, sliced thin (or any other vegetable; see variations)
• 1/2 cup of shredded cheese or 1/4 cup goat cheese
• 6 eggs
• 2 cups of non-fat milk or unsweetened soy milk
• 1/2 cup gluten free flour mix
• 1/2 tsp each salt and pepper
• 1/4 tsp ea nutmeg and dry mustard (or 1/2 tsp Dijon mustard)

Directions:

1. Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
2. In a large bowl, whisk eggs, milk, flour, salt, pepper, nutmeg and mustard. Sprinkle veggies and cheese in pan. Pour egg mixture on top. Place in oven and bake 40-45 minutes or until egg is set and top is golden brown and puffed.
3. Allow quiche to cool for at least 15 minutes before cutting.

Tip: To cook broccoli or cauliflower, place in a microwave-safe bowl with 2 Tbl water, cover and microwave on high for 2 minutes. For this recipe, sauté mushrooms or onions.

Tip: If you want to make less or don’t have a big pan, use a ratio of milk to eggs of 2 cups to 6 eggs. So you could use 1 1/3 cup milk and 4 eggs.

Combination Ideas: Artichoke, Spinach and Grated Parmesan Cheese; Sausage, Sautéed Onion, Red Pepper and Mozzarella; Sun-dried Tomato, Spinach and Feta