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I have a love affair with eggs-especially when it involves quiche. There’s just something about the flaky crust…but wait. I can’t really have crust anymore. Gluten free and all. So I got creative and started experimenting with crustless quiche.
I’m an even bigger fan of meals that I can make ahead…or better yet, make once and eat twice. When I heard about a thing called crustless quiche, I was intrigued. We avoid gluten, and I’m too lazy to make a paleo pie crust. So quiche had been on my list of items that I missed, but would have to live without.
Also, it’s been awhile since I posted a recipe, and this one is so versatile!
My Crustless Quiche Recipe
- 1 1/2 cups diced vegetables
- 1 teaspoon minced garlic
- ½ cup chopped protein (ham or sausage)
- 6 eggs
- ¾ cups plain, unsweetened almond milk
- 1 teaspoon celtic salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 2 tbsp coconut flour
- ⅔ cup shredded sharp cheddar cheese
- Heat coconut oil in a cast iron skillet over medium heat, add your vegetables and garlic.
- Cook for 5 minutes or until veggies are tender. Turn off heat and transfer to a mixing bowl. Allow to cool. Add your protein and mix to combine.
- In a separate bowl combine eggs, almond milk, salt, pepper, flour, and onion powder. Whisk to combine.
- To eat: Preheat your oven to 350 degrees. Grease two 8x8 baking pans, and divide the veggie mixture between the two. Sprinkle with cheddar cheese and pour your egg mixture over the top. Bake 45 minutes, or until eggs are set.
- To freeze: Divide vegetables among 2 gallon freezer bags. Add half the cheese to each bag, followed by half the egg mixture. Seal and double bag, then lay flat in the freezer. To cook, simply thaw for 24 hours, and pour into a greased 8x8 baking dish, then bake as directed above.
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Some of my favorite combinations are:
- Mushrooms and spinach
- Zucchini, carrots, and onions
- Mushrooms and leeks
- Broccoli and cauliflower
- Pico de gallo
- Tomatoes and spinach
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