Broccoli and Cheese Quiche

#MeatlessMonday and gluten free. Share away! If you are running short on time this recipe works well without the crust 🙂
Oat Flour Crust

1½ c. oat flour (throw gluten free oats [if sensitive check labels] into food processor, grind into flour consistency)
½ t. sea salt
¼ c. olive oil
4-5 T. cold water, as needed

Mix the flour and salt together in a large bowl.
Stir in the olive oil until the ‘batter’ is crumbly.
Add in the cold water as needed until the dough is moistened, but not sticky.
Press the dough into a pie plate, pressing it up the sides as desired. Pierce center of crust with fork to prevent air pockets.
Preheat the oven to 375 degrees and bake for 10-12 minutes.

Quiche Filling
1 (10 oz) package frozen chopped broccoli about 2 heads of fresh broccoli
1 yellow onion diced (optional)
6 large eggs
½ cup Greek yogurt (I use Fage)
1 teaspoon kosher salt
¼ teaspoon ground pepper
1 tablespoon minced garlic or dash of garlic powder
¾ cup (3 oz) shredded sharp cheddar cheese

While crust is baking, lightly coat skillet with olive oil and saute broccoli and onions until tender, about 5 min on medium high temp. In a large bowl, whisk together the eggs, yogurt, salt, black pepper and garlic. Stir in the broccoli, onions, and the cheese. Remove oat flour crust from oven and fill with the broccoli mixture. Bake at 375 until golden-brown and a knife inserted in center comes out clean, 30-35 minutes. Enjoy!


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