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Thursday, 17 September 2015 11:53

Gluten Free Breakfast Quiche

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Gluten Free Breakfast Quiche Gluten Free Breakfast Quiche Fab Food For Life
Gluten is the stuff that makes things stick together. It’s found in wheat, barley, and rye. It is hidden in lots of store products…processed foods. If you do not have a gluten allergy, gluten sensitivity, or Celiac Disease, you might not even think about gluten or where it might be lurking. For those of us who do not handle gluten well, we know what to look for and what to avoid.

  • Ingredients:
    Gluten Free Crust




    Fillings

  • Instructions:
    Gluten Free Crust


    1. In a bowl, mix almond flour, tapioca flour, and salt. Cut the butter into pieces and use a fork to cut it into the flour mixture until it's crumbly. Add in water, one tablespoon at a time, until the dough forms a ball. Go very light on the water. You can't remove it once you put it in. Wrap the dough ball with plastic wrap and place it in the fridge for about 4 hours. Once set, remove from the refrigerator. Place the dough on a piece of parchment paper that is dusted with almond flour. Place the dough ball onto the floured parchment paper. Sprinkle the top of the dough ball with almond flour and place a second piece of parchment on top. Roll dough and then cut large circles out with a cup or cookie cutter. Place circles into a prelined cupcake pan. Gently, press into the bottom and sides. Place in the oven for 5-7 minutes. Just until it sets.


      Filling

    2. Crack eggs. Whisk. Add cheese, spinach, onions, bacon, almond milk, salt and pepper. Feel free to add whatever veggies you like. Peppers, tomatoes, sun dried tomatoes, kale, etc. Also, feel free to substitute ham or turkey bacon for the bacon. Or, just leave it out for a vegetarian version. Mix well. Add by spoon full into the set crusts. Fill to just below the top. They rise very little. Bake in a preheated 350 degree oven for 30-40 minutes. When you put a toothpick in and it comes out clean, they are done! Let cool and serve. Will keep in an air tight container in the fridge for up to a week. To reheat, microwave for 30-60 seconds or place in a toaster oven/oven at 350 degrees for 5 minutes.
  • Cuisine: -Select (optional)-
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no alcohol, no grains
  • Just right for...: Comfort food, Easter Favorites
  • Top 8 allergens?: gluten-free, soy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 4-5 hours
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