Ingredients
Scale
- 5 eggs
- ½ cup non-dairy milk (almond, coconut, etc.)
- ¼ cup gluten-free flour (I like Indulge Right’s All Purpose)
- ½ tsp baking powder
- ½ cup dairy-free sour cream (I like Forager’s)
- ½ cup dairy-free ricotta (Kite Hill is my go-to)
- ½ tsp salt
- Optional: dried onion flakes
Toppings
- Sliced tomatoes
- Your Favorite Seasoning blend (I like Bragg’s 24-spice blend)
Instructions
- Preheat oven to 400°F. Lightly oil a 10×10 baking dish.
- Whisk eggs in a bowl (or throw all ingredients into a blender).
- Add all ingredients except toppings and stir/blend until smooth.
- Pour into the baking dish and top with tomato slices and seasoning.
- Bake at 400°F for 10 minutes, then lower temp to 325°F and bake for 30 more minutes.
- Quiche is done when a knife in the center comes out clean.
- Let cool slightly and serve however you like!
- Prep Time: 10
- Cook Time: 40
- Category: Breakfast
- Cuisine: American, French
- Diet: Gluten-Free