Today’s Recipe: Easy Gluten-free Quiche

EASY GLUTEN-FREE QUICHE

PREP TIME: 40 MINUTES
COOK TIME: 25 MINUTES
MAKES: 6 SERVINGS

Filling:
2 T butter
1 green pepper, seeded and diced (about 1 1/4 cups)
1 small zucchini, quartered and sliced (about 1 cup)
8 crimini mushrooms, halved and sliced (about 1 1/2 cups)
3 asparagus spears, sliced (about 1/4 cup)
3 green onions, sliced (about 1/2 cup)
4 slices cooked bacon, diced (about 1/2 cup)
2/3 cup shredded sharp cheddar cheese, divided (about 2 2/3 ozs)
2/3 cup feta cheese, divided (about 3 ozs)

Crust:
1 cup milk
3 eggs
1/2 cup Budget Mix^® All-Purpose Gluten-free Baking Mix
3 T fresh minced basil
1/4 t salt
1/8 t pepper
fresh diced tomatoes for serving (optional)

1. Preheat oven to 400°F. Lightly butter six 8-oz ramekins (we used Staub cast-iron 8-oz mini cocottes) and place on a baking sheet.
2. Add butter, green pepper, zucchini, mushrooms, asparagus, and green onions to a large skillet. Sauté over medium heat until vegetables are tender-crisp (7-10 minutes).
3. Add bacon to vegetables and divide mixture evenly between ramekins (about 1/2 cup per ramekin). Evenly divide 1/3 cup each of cheddar and feta between ramekins.
4. In a medium bowl, whisk together milk, eggs, Gluten-Free Budget Mix, basil, salt and pepper. Pour over vegetable mixture, dividing evenly among ramekins (about 1/3 cup per ramekin).
5. Bake for 20 minutes, or until a knife inserted in the center comes out clean. Sprinkle remaining cheddar and feta over tops of ramekins and bake an additional 5 minutes. If desired, top with fresh, diced tomatoes before serving.