This delicious quiche recipe is usually eaten pretty quickly at my house because it tastes so yummy. Try adding different items to the ingredients such as shrimp or scallops, and different cooking oils will also give the veggies different tastes. We prefer almond milk, however, soy, cashew or coconut would work as well. The piecrust can either be purchased from the gluten-free freezer section or made from scratch at home. Bob’s Red Mill and Glutino both also carry a premade package of piecrust mix you could use. Enjoy, I’m sure you’ll be making it often too.
1 8- or 9-inch gluten-free piecrust, unbaked (frozen or homemade)
4 large organic, cage-free eggs
1 c almond milk (regular)
1 tsp dry mustard powder
1 tbls coconut oil
¼ tsp ground sea salt
¼ tsp ground peppercorns
2 c veggies of your choice chopped into bite size pieces (bell peppers, onions, spinach, kale, tomatoes, olives, etc.)
1 c gluten-free imitation crab or lobster (TransOcean brand is GF, check any others before buying)
½ c shredded cheese of your choice (Cheddar, Mexican mix, Swiss, Monterey Jack, etc.)
1 tbls snipped green onion tops
1/8 tsp paprika
Preheat oven to 350° F.
In a large bowl, whisk together eggs, almond milk and dry mustard. Set aside.
Add coconut oil to a large skillet and sauté veggies over med heat while seasoning w/ salt and pepper until slightly softened, abt 3 – 5 min. Leave them crisp but not soggy.
Add sautéed veggies into the egg mix then add the imitation crab and shredded cheese and stir to evenly mix. Pour mixture into unbaked piecrust and top with green onions and a dash of paprika.
Bake quiche in preheated oven for 45 min or until done. Test the center of filling with a toothpick or knife, it should come out clean when baking is complete. Enjoy as breakfast or any meal of the day!