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Crustless Breakfast Quiche, Gluten & Dairy Free

August 1, 2012 by angelaskitchen 2 Comments

Gluten Free Dairy Free Crustless Breakfast Quiche

Quiche is such an easy dish to throw together. It’s also versatile – toss in what you have on hand and need to use up. We like this quiche for breakfast, but it also makes a wonderful lunch and dinner. Just pair with a side salad and delicious muffin and you’re good to go!

Dairy Free Gluten Free Crustless Breakfast Quiche

Crustless Breakfast Quiche, Gluten & Dairy Free

adapted by Angela Litzinger at test.angelaskitchen.com from Shirley @ http://glutenfreeeasily.com/build-a-better-breakfast-lunch-or-dinner-gluten-free-quiche/
Print Recipe Pin Recipe
Course Breakfast, brunch, dairy free, eggs, gfcf, gluten free
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 8 ounces mushrooms sliced
  • 1 small onion diced
  • 6 large eggs beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 cup sweet rice flour
  • 2 strips bacon pork or turkey, cooked and crumbled
  • 1 cup steamed chopped broccoli
  • 2/3 cup gluten & dairy free cheese replacement optional
  • 1/2 cup seeded and diced red pepper
  • 1 cup de-stemmed and sliced fresh spinach

Instructions
 

  • In a skillet saute mushrooms and onion in oil over medium heat until mushrooms release their liquid and onions are translucent. Do not discard resulting liquid.
  • In large bowl, beat eggs, salt, pepper, basil, oregano, and sweet rice flour. Add mushroom and onion mixture (including any liquid) and remaining ingredients to eggs. Mix.
  • Pour into a well oiled pie plate, or line the pie plate with oiled parchment. Bake at 425 degrees F for 10 minutes. Reduce oven temperature to 350 degrees and bake for an additional 25 to 35 minutes. Let quiche stand for a few minutes before cutting and serving to ensure quiche sets up properly.
  • To freeze: Allow quiche to cool. Wrap well for the freezer, removing all air, seal, label and freeze.
  • To serve: Thaw and reheat.

 

Filed Under: Dairy Free, Eggs, For the Freezer, GFCF, Gluten Free, Recipe

Previous Post: « Gluten Free Ration Rally: Grilled Lemon Angel Food Cake with Lemon Curd and Berries
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Trackbacks

  1. Gluten & Dairy Free (GFCF) August 2012 Freezer Menu made over into Mini-Menus says:
    January 1, 2013 at 7:37 pm
    [...] Crustless Breakfast Quiche adapted from Shirley of Gluten Free Easily (she has a wonderful formula for quiches in this post to help with cleaning up those extras in the fridge to create a no-fail delicious quiche every time.) [...]
    Reply
  2. Menu Plan Monday – April 8, 2013 says:
    April 8, 2013 at 9:22 am
    [...] such as Maple Brown Sugar Bacon Wrapped Smokies, Chicken Apple Bacon Sliders, Broccoli Salad, Crustless Breakfast Quiche, Deviled Egg Salad, Calico Beans, Updated Warm German Potato Salad, Bacon Spinach Quiche Pie, [...]
    Reply

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