Crustless Quiche Lorraine (Adaptable to Gluten Free)
This version uses the "impossible pie" method, instead of using a pie crust. It turns out very well using brown rice flour instead of all purpose flour to create a gluten free entree. The flour and baking powder form a thin, crispy outer layer. It does change the texture of the quiche, but it is still very good.
CALORIES: 356.4 |
FAT: 23.5g |
PROTEIN: 19.5g |
CARBS: 16.5g |