Ok parents – if your household is anything like mine, morning’s are a struggle! I’m not a morning person, my husband isn’t a morning person, and neither are my two kids. That means, I’m slow moving, and so are my kids. I’m certain my 3 year old is in a competition with sloths, and she’s winning. I digress.

Since morning’s just aren’t my forte, I must have breakfasts that I can make in a pinch, with minimal cleanup. I love homemade pancakes and french toast as much as anyone, but my kitchen is always inevitably in ruins after, and I frankly don’t have the energy for it on the regular.

Enter: The Celiac-friendly quiche. That’s right, it’s an egg-ful quiche without the crust, and its so very simple.

This one is made with tomatoes and broccoli, but you can choose any vegetables that you like. I also prefer cheddar cheese because I like how sharp it tastes against the eggs and vegetables, but I’ve made it with a variety of other cheeses, as well as ham!

You need:

1. A pie pan
2. 7 eggs
3. 1.5 cups cheese
4. 1.5 cups veggies (I chose tomatoes and broccoli; I do cook the broccoli/any other veggies ahead of time, so they aren’t raw going into the quiche).

Steps:

1. Grease your pie pan, preheat oven to 350 degrees
2. Wisk together 7 eggs and put into large bowl
3. Add cheese and mix well
4. Add veggies and again mix well
5. Pour into pie pan, and pop in the oven for ~30 minutes. Make sure the middle isn’t gooey when you take it out. Oven times will vary so do monitor it!

Pro-tip: If you use tomatoes, make sure to drain them well after cutting. Any vegetables you add that have a water base to them can make the mix runny and may not cook well or as fast.

ENJOY! Let me know your thoughts!