Wednesday, May 25, 2011
Ham and Cheese Crustless Quiche (GAPS-friendly, grain- and gluten-free)
Ham and Cheese Crustless Quiche
8 eggs, preferably from pastured hens
1/2 cup milk (use milk kefir or yogurt for GAPS)
1/2 cup cream (use sour cream for GAPS)
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped ham
2 cloves garlic, minced
1 tsp fresh thyme leaves (or 1/3 tsp dried thyme)
1/4 tsp celtic sea salt
1/8 tsp freshly ground pepper
2 Tb butter, for greasing pie plates
Generously grease two 9-inch pie plates. Combine all other ingredients in medium bowl and use a fork to whip it all together. Pour egg mixture into buttered pie plates. Bake at 325 degrees for 25-30 minutes, until the center of the quiche is set and the edges are slightly browned. Cool slightly, and serve!
This post is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet and Real Food Wednesday at Kelly the Kitchen Kop!