Author adapted by Angela Litzinger from Rachel @ ourgaggleofgirls.com
Ingredients
1/3cupfinely ground rice or sorghum fouror combination
1/3cuptapioca flour/starch or corn starch
1teaspoonItalian seasoning
1/2teaspoongluten free baking powder
1/2teaspoonsalt
2cupsmilk substitute of choiceunsweetened plain
4large eggs
2teaspoonsoil
1cupturkey bacon cooked and chopped
1cupspinachfrozen, thawed with extra moisture squeezed out
Instructions
Preheat oven to 400 degrees F. Oil the indicated number of 10" or 9" deep dish quiche or pie pan. Set aside.
In a large bowl, whisk together all dry ingredients, except bacon and spinach, until well combined. Add milk substitute, eggs and oil to dry ingredients, blending until smooth. I use a whisk or immersion blender for blending. Evenly distribute bacon and spinach between the number of pans needed. Pour egg mixture over spinach into the quiche pan. Bake 30 minutes at 400 degrees F. The quiche will be slightly undercooked at theis point, but not liquid.
Allow to cool completely then slice. Wrap each slice in plastic. Put wrapped quiche slices into a large freezer bag. Remove as much air as possible, seal, label and freeze.