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.