Quick Quiche Recipe! DF and Veg

I LOVE quiche for the simple fact that I can cook two, eat one that week then freeze the other. And that means NO cooking in the morning. Woohoo!!

This incredibly easy recipe can be altered to your preference of ingredients. Personally I just choose the vegetables that need used up first!

QUICK QUICHE

6 eggs, I get mine from Iowa Valley Food Coop

1 TBS Olive Oil

1/2 cup Onion or Veg of choice

1 Red Bell Pepper or Veg of choice

3/4 cup Unsweetened Almond Milk or Coconut Milk, dairy is best left on the shelf ;)

1/2 tsp Baking Powder

3 TBS Almond or Coconut Flour

1/2 tsp Himilayan Salt

1/2 tsp Paprika or preferred herbs or spices

1/2 tsp Dried Thyme or preferred herbs or spices

1/4 tsp Cayenne Pepper or preferred herbs or spices

1/8 tsp Black Pepper

In this recipe I selected celery, onion, red bell pepper with thyme, paprika and cayenne pepper. 

In this recipe I selected celery, onion, red bell pepper with thyme, paprika and cayenne pepper. 

This is a variety I made with beets, carrot and onion with curry and coriander. 

This is a variety I made with beets, carrot and onion with curry and coriander. 

1 - Preheat oven to 350 degrees.

2- Mix eggs with whisk. Add in spices and powders. 

3- Chop all veg then place in the bottom a greased glass or metal pie pan. I used real butter for this. Olive oil works great too. 

4- Pour eggs over and then bake for 30 to 45 minutes. This might actually take longer the more water dense vegetables you selected. 

5- Use a tooth pick to puncture to the center to check for moistness. 

ENJOY!!! 

Celery, red bell pepper and onion. 

Celery, red bell pepper and onion. 

Beets, carrot and onion. 

Beets, carrot and onion.