Going gluten-free involves planning out your food so that when it’s time to eat, you have something readily available. In a house full of gluten-eaters this is especially important because you’re surrounded by their food – which means you’re surrounded by temptation. Today, I’m sharing one of my favorite breakfast recipes – spinach broccoli quiche.
Besides being easy to prepare, there are so many things to love about quiche:
- Gluten-free and grain-free.
- Prepare it one day and have breakfast at-hand for the next 3 days (if your husband and kids don’t get it first that is)
- Add anything you want to it. Add your favorite vegetables, meats, and cheeses to change it up each week.
- Eat it warm or cold.
- Light yet filled with lots of protein and nutrients.
Ingredients
- 10 eggs
- 1/4 cup milk
- large handful of fresh baby spinach, chopped
- 3-4 broccoli florets, finely chopped
- 1-2 slices of diced ham
- 2 tbsp shredded cheese (I use a mix of pizza cheeses, but any will do)
- 1 slice american cheese, broken into small pieces
- black pepper
- tumeric
Cooking Instructions
In a 9″x9″ glass baking dish, add the eggs, milk, black pepper, and a sprinkle of tumeric and mix well. Then add the remaining ingredients, spreading them around and mixing them into the egg mixture.
Bake on 375 degrees for 35-40 minutes until the top is lightly brown and the eggs are fully cooked through. Let cool, then slice into squares.
Store in the refrigerator in an air-tight container. You can also double the portions and freeze.
Did you know?
Lately I’ve been adding a sprinkle of tumeric to some recipes. Tumeric has a ton of health benefits but the most well known ones are:
- reduces inflammation (a root cause of auto-immune diseases),
- boosts anti-oxidant power of the body, and
- fights cancer.
- Run a Google search for details and see all of the health benefits.
Quiche is also delicious with many different cheeses and green and red peppers. For a little spice, add tiny dices of a chili pepper.
Enjoy!
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