Christmas Quiche
A gluten-free, allergen-friendly adaptation to a traditional quiche.
Ingredients
- 1 gluten-free frozen pie crust
- 1 Tbsp Canola oil
- 1 cup brown or white mushrooms washed and sliced
- ½ tsp ground black pepper
- 1 cup fresh broccoli florets washed and chopped
- ½ cup red onion diced
- 6 large eggs
- ¼ cup milk or water
- ½ cup Jarlsberg or your favorite semi-soft cheese, shredded
Instructions
- Remove pie crust from freezer and thaw according to package instructions.
- Pre-heat oven to 400°F. Wash and prep veggies.
- Heat Canola oil in a non-stick sauté pan over medium heat.
- Add mushrooms to the pan and sauté about 5 minutes. Sprinkle with black pepper.
- While the mushrooms cook, crack the eggs into a large bowl and add the milk or water. Whisk well and set aside.
- Evenly distribute cooked mushrooms, raw broccoli, and raw onion throughout the pie crust. Pour egg mixture on top of the veggies. Sprinkle cheese on top.
- Place quiche on a baking sheet to catch any spillover and position in the center of the oven. Bake for 30-35 minutes, or until the quiche is firm throughout.