Quiche… Crustless, SCD & Gluten Free

SCD & Gluten Free Quiche

Some nights are just hard to get dinner on the table!  Tonight was one of those nights.  Since most of our family can eat eggs, I decided to give a crustless quiche a try.  My mom used to make really great quiche.   So, I thought through the recipe that she always used and came up with a really great grain-free, Specific Carbohydrate Diet approved, and naturally gluten free version!  Give it a try the next time you are pressed for something fast but satisfying.  We paired it with some steamed broccoli and used whatever vegetables I had on hand for the filling (that happened to be onions and mushrooms).

Crustless Quiche (SCD & Gluten Free)

Ingredients:

• 6 Large Eggs
• 1/4 cup unsweetened coconut flakes, finely ground (you can use the left over pulp from making coconut milk)
• 2 Tbls coconut flour
• 1/4 cup coconut milk (use homemade if you are SCD)
• 2 Tbls melted coconut oil (or butter)
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 tsp Braggs Seasoning (or other seasonings you prefer such as dill, oregano, parsley, etc.)
• sauteed vegetables, such as: diced onion, mushrooms, wilted spinach, broccoli, red peppers, green peppers
• 1 – 1 1/2 cup shredded hard cheese (such as cheddar, parmesan, colby jack) or dry curd cottage cheese (add a little more salt if using the dry curd cottage cheese)
• 1 green onion minced

Method:

1. Heat oven to 375 degrees.  Grease a pie plate with coconut oil and line it with a circle of parchment cut to fit just the bottom of the plate.
2. In a skillet, saute diced vegetables in a little coconut oil or butter until slightly cooked or wilted, drain off any excess water that comes out while cooking.
3. In a blender, add the first 8 ingredients and blend until smooth.  Pour immediately into the prepared pie plate.
4. Add the sauteed vegetables and sprinkle the shredded cheese evenly over the top of the mixture.  Then sprinkle the green onions on top last.
5. Bake in the center of the preheated 375 degree oven for approximately 30 minutes.  The quiche should puff up and be golden brown on the top when finished baking.  Remove from oven and let cool slightly.  It will deflate while cooling.

Enjoy for a great, satisfying breakfast, lunch, or dinner that is grain free (SCD) and gluten free!  Some very crispy beef bacon sprinkled in with the cheese would be another fabulous addition!!

Tips for Dairy Free: Make sure to use coconut oil instead of butter and use any of the dairy free cheeses that you enjoy or can tolerate.  I know that most of them are soy or rice based.  Daiya is a dairy free cheese that is also gluten free, soy free, egg and nut free.  If those are not an option, you could try the quiche without the cheese and just add more vegetables.  You might find it needs another tablespoon of coconut flour; however, that is something I have not tried, so you would have to experiment.