I love quiche!  Probably because of the combination of eggs and flaky, buttery crust.  On my mission to re-create the dishes I love so much I decided to create a gluten free quiche by leaving out the crust.  The great thing about this recipe is you can literally clean out your vegetable drawer with it.  I mean it.  You don’t have to follow my recipe.  Substitute any of the vegetables for what you have. Get creative with textures and colors and make sure to use fresh herbs.  Don’t like goat cheese?  Use cheddar, mozzarella or parmesan. The principle is all the same.

     

1: Saute the vegetables until tender and onions transluscent.

2: Fill 12 muffin tins halfway with vegetable mix. Top with goat cheese.

     

3: Add egg mixture to fill tins 3/4 of the way

4: Bake at 350 for 20-25 minutes

Ingredients

• 8 eggs
• 1/2 Cup 2% milk
• 1/2 Cup red onion, diced
• 1/2 Cup red bell pepper diced
• 1/2 Cup broccoli, cut into bite size pieces
• 1/2 tbs garlic, minced
• 1 tbs olive oil
• 1/4 Cup goat cheese
• 2 tbs. fresh basil, chopped

Instructions

1. Pre-heat oven to 350º
2. Mix milk and eggs in bowl and whip until blended
3. Sauté vegetables and garlic on medium with olive oil until onions are translucent
4. Remove from heat and add in basil
5. Spray 12 muffin tins with cooking spray
6. Fill muffin tins half way with vegetable mixture. Top each tin with and sprinkle of goat cheese
7. Add egg mixture to fill tins 3/4 of the way
8. Bake for 20-25 minutes
9. Serve with fresh peach slices drizzled with raw honey

https://newsouthfoodcompany.com/gluten-free-quiche/