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Gluten-Free Onion Quiche

courtesy of maxliving.com

These mini quiches are great to freeze for a quick on the go breakfast later. Here, a typical crust is substituted with shredded coconut.

INGREDIENTS

  • ¾ cup Shredded Coconut

  • 4 tbsp Butter Melted (for crust)

  • 1 cup Chopped Green Onion With Tops

  • 2 tbsp Butter (for onions)

  • 2 Eggs

  • 1 cup Whole Milk Grass Fed

  • ½ tsp Sea Salt

  • ¼ tsp Pepper

  • 1 cup Swiss Cheese Grated


INSTRUCTIONS

  • Preheat oven to 300°F.

  • Combine coconut and melted butter.

  • Divide coconut among mini muffin tins.

  • Saute onion for 10 minutes in 2 tablespoons butter.

  • Cool onions then divide evenly over coconut crust.

  • Beat eggs, add milk, salt, pepper, and swiss cheese.

  • Pour by spoonfuls on top of onions in tins.

  • Do not fill to the top as they will run over.

  • Bake until set, about 15-20 minutes.

Do Not Overbake.


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