The perfect breakfast hot or cold – a fluffy crust-less quiche made with soy cheese or Daiya shreds and loaded with green onion, smoked ham and colorful bell peppers. Candida-friendly, Dairy/Gluten-Free and ready in 40 minutes – what’s not to love about this tasty quiche?
1/2 cup Red and Yellow Bell Pepper (chopped)
1/2 cup Green Onion (chopped)
1/2 cup smoked, cooked Ham (cubed)
6 large eggs
1/4 cup unsweetened nut milk (almond, hemp, soy, etc)
Salt and Pepper (sprinkle of each)
1/2 cup shredded Daiya cheese (optional)
Dice the bell peppers and green onion into separate bowls.
Preheat a cast-iron skillet to medium-high temperature and add 1 tbsp of butter. Add chopped peppers to the hot skillet and stir every minute or so until they are a little softened. Remove the peppers back to their bowl and add the diced ham to the skillet, browning on both sides.
In a separate bowl, combine the eggs and almond milk and whisk together until frothy.
Combine all ingredients and mix thoroughly. Pour into a glass pie or casserole dish and bake at 375 degrees for 40-50 minutes, until a toothpick inserted in the center comes out clean.