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Ingredients
- 2 Tbsp grapeseed oil
- 1 / 2 cup celery finely chopped
- 1 cup red onion chopped
- 3 / 4 cup Crimini mushrooms
- 1 1 / 2 cups broccoli chopped in 1 / 2 pieces
- 1 1 / 2 cups zucchini chopped in 1 / 2 pieces
- 2 cloves fresh garlic minced
- 3 Tbsp fresh Sage minced
- 8 large pasteurized eggs
- 1 Cup + 2 Tbsp almond milk
- 1 / 2 cup Goat Cheese
- 1 3 /4 tsp sea salt
- 5 dashes nutmeg
- 1 Cup Cooked Brown Rice
Ingredients
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Instructions
- Preheat oven to 350.
- Spray a 9 x 13 baking dish, two 9” pie dishes, or individual tins with Olive oil.
- In a skillet, heat oil on medium-low heat and cook celery, onion, and mushrooms for about 4 minutes, stirring occasionally. Cover when not stirring.
- Add in broccoli and cook 2 minutes.
- Add zucchini, garlic and sage, cover when not stirring and cook 4 minutes.
- Remove from heat. Drain liquid.
- In a batter bowl, whisk eggs and add almond milk, salt and nutmeg and whisk.
- Add rice, vegetables and break up the goat cheese and add to egg mixture.
- Mix well and pour into dish or dishes.
- Bake a 9 x 13 dish 35 minutes, smaller tins 14 minutes, or 9” dishes 18-20 minutes.
- Test to be sure that quiche is ready when a knife inserted in center comes out clean and it feels firm when lightly touched.
Recipe Notes
Enjoy the Journey in happiness & best of health!
Sue
Gluten Free Coach &
Fitness Professional
512-557-7523 Mobile/Text
http://www.sueseward.com
Gluten Free Lady www.glutenfreelady.com
