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Gluten-Free Quiche with Sun-Dried Tomatoes and Broccoli

This is a no crust-quiche, but, you could certainly bake it in a crust — if you want the carbs and the extra work — but it doesn’t need the crust to be delicious.  On the flip side, I know my husband really enjoys a Quiche baked in a light, fluffy crust… He thinks it’s an outstanding breakfast or luncheon treat

And, he’s right!

It is outstanding…

… This quiche is actually a whole meal in one dish – protein, fiber and low-carb too!  Plus, it has plenty of healthy, veggies in it… And, besides being gluten-free and low-carb, it’s also vegetarian.

And, don’t forget, it has antioxidants galore!!!

Antioxidants boost your immune system which is especially important during the cold and flu season….

… Not to mention if you are one the recovery road from cancer or infertility… and are doing it naturopathically, like I did!

This quiche is quick and easy to put together and pop in the oven before getting ready for work… or before a morning workout… or before taking the dogs for their morning walk.

As it stands now, I’m planning on taking some of this for lunch tomorrow since it reheats well in the microwave.  It’s also pretty good for a cold lunch, but in January a hot lunch will really hit the spot!

Try it… I’m certain that anyone who loves quiche like I do will thoroughly enjoy it!

Here’s the recipe…

 

The Recipe:

Sun-Dried Tomato-Broccoli Quiche for a Healthy Start to the New Year Recipe:

 

Oil Spray

2 Cups Broccoli, Fresh or Frozen, Chopped and Cooked (crisp-tender)

2 Tablespoons Chopped Sun-Dried Tomatoes

1 Tablespoon Dried Onion Flakes

2 Tablespoons Chopped Dried Red Bell Peppers

1/4 Cup Hot Water

 

4 Large Eggs

1/2 Cup (4 Ounces) Cream

1/8 Teaspoon Garlic Powder, or to taste (optional)

¼ Teaspoon Pepper, or to taste (optional)

1/4 Teaspoon Salt, or to taste (optional)

1/2 Cup (4 Ounces) Cheddar Cheese, grated

 

 

Directions:

 

Preheat oven to 325 degrees F.

Spray ceramic baking dish (1-quart size), 8-inch quiche pan or pie plate with oil spray.

Steam the broccoli until just tender (about 3-4 minutes); drain and cut into fork-sized pieces.

 

While the broccoli is cooking, measure the dried tomato, onion and peppers into a small cup.  Cover with the hot water and let soak.

 

Beat eggs in a mixing bowl until lemon-colored.  Stir in the cream, cheese and the seasonings.

 

Pour all the ingredients into the baking dish and stir.

 

Bake for 45-50 minutes at 325 degrees F., or until a clean knife inserted near the center comes out clean.

 

Let it sit for about 10 minutes before cutting into 4 pieces.

 

Reheats well in microwave.