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    You are in: Home / Recipes / Crustless Vegetable Quiche (Gluten Free) Recipe
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    Crustless Vegetable Quiche (Gluten Free)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chermoni's Note:

    I absolutely love quiche. But not for breakfast, I like it for dinner. Loaded with veggies and goat cheese. I've been known to change the vegetables using zuchinni and yellow squash, it's pretty versatile. This quiche is crustless and it's good that way. Of course, you could bake it in a crust if crust is a must for you. I use a pirex pie plate to bake mine in. I slice the peppers into thin strips and then cut in half. This recipe is a variation of a recipe I found on Gluten Free Goddess.

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    Serves: 4-6


    8 inch ...

    Units: US | Metric


    1. 1
      In a bowl, toss vegetables until mixed pretty good. Put vegetables into the pie plate.
    2. 2
      In a separate bowl, mix eggs with milk. Pour egg/milk mixture over the vegetables. Shake it a bit to get the egg mix to the bottom of the plate.
    3. 3
      Crumble up the goat cheese and mix into the quiche.
    4. 4
      Top quiche with leftover goat cheese crumbles.
    5. 5
      Bake at 375 degrees for 30 minutes or until edges are golden brown.

    Ratings & Reviews:


    Nutritional Facts for Crustless Vegetable Quiche (Gluten Free)

    Serving Size: 1 (190 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 323.5
    Calories from Fat 202
    Total Fat 22.4 g
    Saturated Fat 13.3 g
    Cholesterol 256.2 mg
    Sodium 431.5 mg
    Total Carbohydrate 10.2 g
    Dietary Fiber 3.0 g
    Sugars 3.7 g
    Protein 22.2 g

    The following items or measurements are not included:

    non-dairy milk substitute

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