CRUSTLESS QUICHE

One of my favourite things about being in LA, aside from the obvious fact that I'm within arm reach to the love of my life, is that there is somebody always willing to devour whatever I whip up. And if you think I'm a food snob, my partner is in a whole different league altogether. It's not so much that he's a snob, he's very health-conscious and allergic to a ton of things.

This crustless quiche is low-carb, dairy-free, gluten-free and so easy to whip up for a meal. It's adapted from a recipe a friend send me, and I made it today because J was heading to work a little later. It was good for breakfast, lunch and we still had some leftovers. 

Ingredients:

Disclaimer: You might have to adjust it depending on the size of your pan.

8 free range eggs

1 cup of rice milk

1 cup of chopped bell peppers

1/2 cup of chopped onions

1/2 cup of dairy free mozzarella cheese

1/2 cup of ground turkey (you can substitute it with ground chicken, beef or even small firm tofu chunks)

Handful of chopped fresh dill

Pepper and salt to taste, if you'd like.

Transient

Steps:

1. Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius & spray your pan with olive oil.

2. Mix the eggs, rice milk and dill.

3. Add the chopped veggies, meat and cheese to the bottom of the greased-pan. Gently pour the egg/rice milk/ dill mixture into the pan.

4. Pop the pan into the oven, and leave it in there for about 30 - 45 minutes until the mixture settles and browns on the side.

I love it - it's easy, quick to whip up, and incredibly tasty. The sides are still crunchy when hot and super healthy too! You can also substitute the bell peppers, onions, dill and meat with any veggie & meat combo that you'd like.