Crustless Gluten Free Thai Massman Curry Quiche Food

GLUTEN-FREE QUICHE WITH RICE AND LENTILS

Steps:

• In a medium sized bowl, combine cooked rice, melted butter, and one slightly beaten egg. Pour into a buttered 9-inch pie plate, pressing against the sides and bottom to form a crust.
• In frying pan, slowing carmelize sliced onion over low heat. Add peppers for last 5 min of cooking.
• Sprinkle one-half of the grated cheese on the bottom of the rice crust. Layer the vegetables and lentils on the cheese. Sprinkle the rest of the cheese over the vegetables. Sprinkle with chopped parsley.
• Combine eggs, milk, salt and pepper in a small bowl and carefully pour over the quiche filling.
• Bake in a 400-degree oven for 30 minutes. Let quiche stand for 5 minutes before serving.

CRUSTLESS VEGETABLE QUICHE (GLUTEN-FREE OPTION)

Steps:

• Preheat oven to 180°C Grease a medium sized round quiche or pie dish.
• Mix all ingredients together and pour into the quiche dish.
• Cook for 45 minutes in the oven, or until the eggs have cooked through- will depend a little on your oven and the size of the dish used.

CRUSTLESS VEGETABLE QUICHE (GLUTEN FREE)

Steps:

• In a bowl, toss vegetables until mixed pretty good. Put vegetables into the pie plate.
• In a separate bowl, mix eggs with milk. Pour egg/milk mixture over the vegetables. Shake it a bit to get the egg mix to the bottom of the plate.
• Crumble up the goat cheese and mix into the quiche.
• Top quiche with leftover goat cheese crumbles.
• Bake at 375 degrees for 30 minutes or until edges are golden brown.