Brown rice, gluten free, free range eggs, spinach quicheGluten free roasted tomato basil spinach quiche

This quiche is savory, and delicious.

Prep time: 15 minutes, Bake time: 1 hour


6 organic free range eggs

1 cup rice milk or coconut milk

3/4 C brown rice flour

1 tbsp coconut oil

1 organic tomato

1/2 cup basil

1 cup of organic spinach or beet greens (optional) for added health

1 onion

3 cloves garlic

1 tsp baking soda

1/2 tsp sea salt

1/2 tsp ground black pepper


1. Preheat oven to 350 degrees

2. Heat up coconut oil on pan – use only ceramic, cast iron, or stainless steel pan (see article on avoiding chemical for cancer prevention coming soon)

3. Add chopped onion, garlic and spinach or beet greens (optional) and saute until soft, then put aside to cool

4. Whisk the eggs and pour into seperate bowl, and slowly whisk the flour into the egg mixture (so it doesn’t clump)

5. Add milk of your choice, baking soda, and salt and pepper

6. Add sauted vegetables to egg and flour mixture

7.  Pour in greased ceramic pan and top with basil and tomato, also different colored peppers make for great decoration

8.  Bake for about one hour, until quiche bounces back to touch.

The flour will naturally settle while baking, forming its own “crust”



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