Crustless Breakfast Quiche, Gluten & Dairy Free

Servings: 6

Author:

Breakfast Brunch Eggs Gluten Free dairy free gfcf

Instructions

1 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.
2 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.
3 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.
4 To freeze: Allow quiche to cool. Wrap well for the freezer, removing all air,
seal, label and freeze.
5 To serve: Thaw and reheat.