Homemade Gluten-free Quiche
February 25, 2021 • 0 comments
This recipe was whipped up by my Mom, Ann, out of necessity. We had an influx of eggs from our laying chickens, and this is another delicious way to enjoy them. We eat Gluten-free and are still trying to perfect the pie crust recipe (it comes out different every time), but once we nail that down, we'll share it with you as well!
This quiche is so rich, creamy, and full of flavor. It's the perfect breakfast to have at Grandma's house, and it freezes beautifully, so if you batch cook or bulk cook, this is a winner!
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (4) Farm Fresh Eggs
- (1) Gluten Free Pie Crust
- (1/2 pound) Bacon, Ham, or Sausage
- (1 cup) Grated Cheese (Swiss, Mild cheddar, or Manchengo)
- (1 cup) Mushrooms and broccoli
- (1 Tablespoon) GF Flour
- (1.5 cups) Milk, half-n-half, or cream
- (2 Tablespoons, melted) Butter
Directions
Make a pie crust for one 9-10” pie dish.
Preheat oven to 375 degrees.
Put these ingredients spread out in the bottom of your pie crust :
- bacon, ham, OR sausage.
- Grated cheese (Swiss, mild cheddar, or manchego)
- (optional) sautéed mushrooms and broccoli.
Mix together:
• eggs
• flour (Cassava or 1-to-1 Gluten-free flour mix)
• milk, half n half, or heavy cream.
• melted butter.
Pour that mix on top of the bacon and cheese in the pie crust.
Bake 40-45 minutes.
It should be slightly puffed and firm in the middle.
Let stand 5 minutes after you take it out of the oven.
It tastes good hot, cold, reheated. Freezes beautifully.
