Breakfast for dinner? Yes please! Follow baker and fitness instructor Sashah Handal as she teaches us how to make this delicious, gluten-free, veggie filled, protein-packed quiche. #highproteinquiche #breakfastrecipe #quicherecipe
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RECIPE
Cornmeal Crust:
⅔ cup cornmeal -- medium coarse
⅓ cup cornmeal flour
½ cup white cheddar -- grated
¼ cup asiago cheese -- grated
1 TSP salt
1.5 TSP sugar
1 TSP black pepper
2 eggs
3 TBL heavy cream
2 TBL olive oil
Frittata Filling:
4 eggs
¾ cup egg whites
¼ cup heavy cream
1 TBL corn starch
⅓ cup cheddar
1 cup baby kale
½ cup red bell pepper
½ cup green bell pepper
½ cup mushrooms -- sliced
½ TSP:
Salt
Onion salt
Chili flake
Garlic powder
Thyme
Black Pepper
1. First, make the cornmeal crust by combining all the ingredients into a big bowl and mixing together. Pour the mixture into a cast-iron skillet that has been coated with cooking oil. Bake in the oven at 375°F for 10 minutes.
2. Make the quiche filling by combining all of the remaining ingredients into another bowl and mixing them together until well-combined. Once the cornmeal crust is done baking, pour the mixture on top. Sprinkle a little cheese on top. Bake in the oven at 350°F for 25 minutes, rotating it once halfway through. Let it cool for an hour before serving.
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Looking for more delicious recipes? Try these:
Vegan Cherry Coconut Soft-Serve: [ Ссылка ]
Vegan, Gluten Free Peach Cobbler: [ Ссылка ]
Vegan Whipped Cream: [ Ссылка ]
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