Who ever said a quiche has to have crust? Cut the cost, and difficulty, of your gluten free quiche by skipping the crust altogether. Its simple, delicious, and filling just the way it is. You’ll find endless variety in this recipe because you can choose whatever veggies you have on hand. This is a perfect way to use up leftovers, or produce that has to be used up.

INGREDIENTS

• 7 eggs
• 2/3 cup heavy cream
• 1.5 cups chopped veggies
• 1/2 cup cheese of choice grated
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tsp italian seasoning

DIRECTIONS

1. Preheat oven to 375 F
2. Combine eggs with cream, salt, pepper, and seasoning and beat til well mixed
3. Add other ingredients and combine 
4. Transfer ingredients to a greased pie plate or cast iron skillet
5. Cook for 30-35 minutes, or until eggs are set

Tips:

• This is perfect for using leftover veggies! See what needs to be used in the fridge and add it to the quiche
• Suggestions for veggies: onion, herbs, spinach, peppers, carrot, broccoli, potato
• If you prefer you can cook this in a gluten free pie crust, I use Presidents Choice brand and have liked it.