For the quiche:
4 large eggs
½ cup milk
½ teaspoon dry mustard
½ teaspoon kosher salt
½ teaspoon pepper
4 ounces (8-10 slices) bacon, cooked and crumbled (I used turkey bacon)
½ cup chopped and seeded tomatoes or quartered grape tomatoes
½ cup diced pineapple
4 ounces Cabot Seriously Sharp shredded cheddar cheese (about 1 cup)
For the gluten free pie crust (or use your favorite regular or gluten free pie crust):
1¼ cups King Arthur Gluten-Free Multi-Purpose Flour
½ teaspoon xanthan gum
½ teaspoon salt
6 tablespoons cold Cabot Unsalted Butter cut into pats
1 large egg
2 teaspoons apple cider vinegar
Get the ingredients you need at a convenient nearby location.
To see how to make this recipe please visit Cupcakes and Kale Chips.
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