February is Hot Breakfast Month
A quiche is a wonderful hot
breakfast. It can be made ahead of time
and warmed up for a quick, nutritious hot breakfast. My version is gluten free and is as full of vegetables as I can make it, thus it is also a hearty breakfast.
I start by greasing a large pie
plate and then I cover the bottom of the plate with gluten free break
crumbs (do not get them too thick). I use El Peto Stuffing it is pre
seasoned and adds a savory favours to the quiche. This forms the crust.
Next I take a about cups of broccoli
cut into bite size pieces and I steam in the microwave for about 2
minutes.
At the same time I cut up one
sweet pepper you can use green, red or yellow.
Then I dice a cooking onion.
I grate 1 cup of sharp cheddar
and 1 cup of aged hard parmesan cheese.
In a mixing bowl I crack 6
large eggs, and 1/4 cup almond milk and beat until well mixed. (At
this point you may wonder with all the other dairy used why almond milk? I have yet to find dairy free cheese that I like
and I love the taste of almond milk. If
you know of a good dairy free hard cheese product please share.)
I place the broccoli on the
bread crumbs, followed by green peppers & onions, next the cheese and last
of all the egg and almond milk. Your
pie plate will be next to over flowing and if it looks like it will overflow
divide the ingredients into two pie plates.
Bake at 375 F for 60 minutes or
until the egg mixture as set and comes out clean with a knife is inserted.
Paul enjoys his with Salsa on top, also feel free to experiment with different vegetables.
I hope you enjoy this hot breakfast in February
Ingredients
½ a cooking onion diced
1 large sweet pepper
diced
3 cups of broccoli cut
into bite size pieces
1 cup shredded sharp
cheddar cheese
1 cup shredded hard aged
parmesan cheese
6 eggs beaten
½ cup almond milk
Gluten free bread crumbs
enough to cover the bottom of you pie plate
Salt and pepper to taste
Grandma Snyder
©2013-2014
twosnydergirls
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