Crustless Quiche GF

By MaryEllen

This crustless version is not only fast to make, it’s low carb — bonus! Made without a pie crust (the gfJules Flour settles to the bottom to form its own crust without being gritty – bonus!),

Ingredients

• Ingredients:
• 1-2 Tbs. extra virgin olive oil
• cup mixture of:
• sliced mushrooms; diced zucchini; broccoli pieces; peas; diced bell peppers; diced asparagus; diced onion; corn; chopped red potatoes; or other vegetable additions of your choosing
• 4 eggs, lightly beaten
• 1 cup sour cream, dairy or non-dairy (dairy or non-dairy OR plain yogurt)
• 1 cup cheddar cheese (dairy or non-dairy)
• 2 cups mozzarella, Monterey Jack, or other mild shredded white cheese (dairy or non-dairy)
• 8-12 oz cooked shrimp, chopped, or crabmeat (optional)
• 1/4 cup gfJules™ Gluten-Free All-Purpose Flour
• 1 tsp. chopped Italian Parsley
• 1 tsp. oregano
• 1 tsp. basil
• pinch of salt
• 1 tsp. cracked black pepper

Details

Adapted from gfjules.com

Preparation

Step 1

Preheat oven to 350.

In large pan heat olive oil to medium-high, then sauté vegetables, legumes, mushrooms, or any combination thereof that you choose, cooking potatoes longer than any other addition. Set aside to cool.

Combine eggs, sour cream, cheese, gfJules™ All Purpose Flour, salt, pepper and herbs in a large mixing bowl and beat well. Stir in your sautéed ingredients, shredded cheese, and seafood, if using.

Pour mixture into a large oiled quiche dish or deep pie plate (the flour helps to form a crust when baked, so no pie crust is necessary), or into an uncooked pie crust, if you prefer. Depending on how many additions you used, you may need a small casserole prepared to handle the additional batter.

Bake for approximately 45 minutes, or until the center is no longer jiggly, and a knife inserted into the center comes out clean. Cool for 5 minutes before slicing and serving. (OR use mini muffin pans, well oiled, and cook only until done – approximately 25 minutes). Serve warm or cold.