Gluten Free Quiche
Gluten free quiche – this is my Mom’s recipe and adapted a bit since I’m a celiac. It’s excellent fresh out of the oven, yet the best part is it freezes well! So, I made a big pan and froze about 10 pieces for lunches! Okay, let’s get cooking.
Servings: 12 pieces
Ingredients
Batter Ratio
- 3/4 cups of gluten free bisquick
- 1 1/2 cups of soy milk
- 3 free range eggs
- salt to taste
- fresh black pepper to taste
Filling
- 2 cups of chopped broccoli (quickly steamed)
- about 2 cups of carrots (chopped and grated)
- 2 cups of caramelized onions
- 1/2 cup of shredded old cheddar cheese
- 2 cups of shredded yellow cheddar cheese
Instructions
- Set the oven to 375 degrees and get out a 9×13 pan. Spray the pan so the quiche doesn’t stick.
- Then, dump in the 4 cups of veggies – you can use any veggies you liked, I think next time I might make a Mexican quiche with corn, black beans and some colourful peppers and jalapeños.
- Once the veggies are in, top with the caramelized onions and then the cheeses.
- Mix the batter until smooth and pour gently into the pan. You can divide the batter ratio above by 3 if needed and be sure you make enough to cover all of the veggie goodness.
- Then, place the 9×13 dish on a flat cookie sheet (just in case it bubbles over) and bake for 45-50 minutes or until a knife comes out clean.
- Next, dish out and eat up, or wrap up this gluten free quiche and freeze for up to 10 weeks.