{ gluten free } Crockpot Quiche

FYI – this beautiful creation is not mine (well, the quiche is – but the recipe is not). I wish I could take credit for it. But, this method for cooking quiche (and most of the ingredients) came from A Spicy Perspective, I simply changed it up to add my favorite egg seasonings and make it gluten free.

This is one of the best quiches I have ever tasted. This recipe reminds me so much of the quiche we used to eat on Sunday mornings when I was a kid. And dare I say it, might even be better!

• Here’s the link to the original receipe: http://www.aspicyperspective.com/slow-cooker-easy-quiche-recipe/

Here’s how I made it gluten free:

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{ Gluten Free } Pie Crust

4 cups almond flour

2 tbs tapioca flour

2 eggs, whisked

4 tbs coconut oil, melted

• Combine all ingredients in a food processor and pulse until well combined dough forms.

Quiche Ingredients

9 eggs, whisked

2 tbs heavy cream, organic

1 cup mozzarella

3 slices deli ham, diced

1 cup broccoli

1 red pepper

½ yellow onion

1 tsp garlic powder

1 tsp paprika

1 tbs yellow mustard

What to do

Place broccoli, red pepper and onion into food processor and pulse until vegetables are good + diced!

Whisk eggs with cream, mustard and seasonings then combine with chopped veggies. Add in ham pieces and mix well.

Roll out dough on a sheet of parchment paper and then transfer full sheet into the crock pot, forming the dough to the crock pot so that there is dough going up the sides of the crockpot.

Pour in egg mixture into dough then top with cheese.

Place a paper towel over the top of the crockpot, then cover with the lid.

Cook on high for 3 hours.

Remove and enjoy!