Gluten-free Veggie Quiche Recipe

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I get bored making the same things for breakfast all the time and looked around for a recipe that would work well for my gluten-free guests but make everybody happy with a tasty portion of veggies in the morning.  I tried a recipe from Cook’s Illustrated, but it contained flour (that’s a no-no) and I had a recipe in the Inn’s archives but it was kind of bland.  I took some elements from each recipe to create my own Crustless Veggie Quiche:

1 Tbl. butter, softened
3 Tbl. finely grated Parmesan cheese

2 1/2 cups grated Gruyere or cheddar cheese
3 green onions, sliced

large handful of spinach, chiffonaded and wilted in microwave (45 seconds)

9 eggs
1/8 tsp. nutmeg
1/8 tsp. white pepper
2 tsp. dry mustard
1/2 cup milk
2 Tbl. half-and-half

Preheat oven to 350 degrees.

Smoosh the softened butter on the bottom and sides of a 9-inch glass pie plate. Sprinkle the Parmesan cheese on the bottom and sides of the pie plate.

Mix together cheese and green onions.  Spread over the bottom of the pie plate.

Spread wilted spinach evenly across the top of the cheese/onion mixture.

Whisk together last six ingredients and pour on top of spinach.

Bake for 35 to 45 minutes.

I serve this with toast (Glutino toast for the gluten-free) and sausage links on the side, garnished with some sliced tomatoes and herbs.

The butter/Parmesan forms a tasty light crust on the bottom without flour and the dry mustard adds a little tang to the eggs and veggies. It’s become a favorite at the breakfast table!

Jeanne Muir at the
Thomas Shepherd Inn B&B in Shepherdstown, WV

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