Breakfast Quiche

Serving size 8 slices

Prep 20 mins
Cook 45 mins

Total Time: 65 mins

Gluten Free

Lactose Free

Who says you have to give up quiche on a gluten free diet? A delicious breakfast quiche with a light and flaky crust.”

INGREDIENTS

QUICHE CRUST

1 ¼ cup brown rice flour
¾ cup tapioca flour
½ teaspoon salt
½ teaspoon. baking soda
1 tablespoon sugar
½ cup butter
1/2 cup rice milk

QUICHE FILLING

5 large eggs
1 cup rice milk
¼ teaspoon. salt
1/2 pound breakfast sausage cooked
1 cup shredded cheddar cheese
1 tablespoon tapioca flour

DIRECTIONS

1. Preheat oven 400 deg. Coat two 9-inch pie plates with butter. In a bowl mix flours, salt, soda, and sugar. Melt butter in a saucepan. Mix in butter and milk into the flour mixture until it becomes dough consistency Press half of the dough into a pie plate, sprinkle flour on top of dough and on fingers (this is to keep the dough from sticking to your fingers) and press into the bottom of the plate and up the sides. Press the other half into another pie plate. Cook in oven for 10 minutes. Make another quiche with the second crust, make a pie, or freeze for another day!

2. Allow the crust to cool. This is important for the texture.

3. Reduce oven temp to 350 deg. Blend eggs, milk, and salt in a bowl. Add sausage. Mix tapioca flour into shredded cheese and then mix into egg mixture.

4. Add egg mixture to a cooked crust and then make second egg mixture and add it to the second crust. Cook at 350 for 45 mins. Until middle of quiche is firm. We like to sprinkle garlic salt on top when serving.

SproutedFork