Gluten-Free Ground Beef and Vegetable Quiche

Ingredients

• 6 large eggs


• 500 grams of lean ground beef


• 1 cup of chopped broccoli


• 1 cup of green beans


• 1 cup of shredded cheese of choice


• 2 medium tomatoes, diced


• 1 medium cucumber, peeled and julienned


• 2 tablespoons of balsamic vinegar


• Gluten-free cooking oil

Instructions

1. Preheat your stove top griddle or skillet over medium heat with enough gluten-free oil to lightly coat the pan.


2. Brown the ground beef thoroughly and season it well with salt and pepper. Set aside on a plate to cool.


3. In the same skillet, sauté the broccoli and green beans until just tender, then set aside with the beef.


4. In a large bowl, whisk together the eggs, balsamic vinegar, salt, and pepper. Stir in the cooled beef and vegetables.


5. Pour the egg mixture into the skillet, and sprinkle the top evenly with the shredded cheese.


6. Cook over medium-low heat without stirring until the bottom is set, about 5 minutes.


7. Pull the skillet off heat. Scatter the diced tomato and julienned cucumber evenly across the top of the partially cooked eggs.


8. Continue to cook the quiche, still without stirring, until the cheese is melted and the eggs are fully set in the center. This should take about 15-20 minutes.


9. Cut into wedges and serve warm with additional balsamic reduction, if desired.

PREPARATION TIME: P0Y0M0DT0H20M0S

COOKING TIME: P0Y0M0DT0H30M0S

TOTAL TIME: P0Y0M0DT0H50M0S


TYPE OF DISH: Dinner


KEYWORDS: gluten-free, beef, vegetables, dinner, healthy


RECIPE YIELD: 4 servings


CALORIES: Approx. 450 calories per serving

Ingredients

6 large eggs (180g)
500 grams of lean ground beef
1 cup chopped broccoli (150g)
1 cup green beans (100g)
1 cup shredded cheese of choice (100g)
2 medium tomatoes, diced (200g)
1 medium cucumber, peeled and julienned (200g)
2 tablespoons of balsamic vinegar
Gluten-free cooking oil

Instructions

1. Preheat a stove top griddle or skillet over medium heat with enough gluten-free oil to coat the pan.
2. Brown the ground beef and season with salt and pepper. Set aside on a plate to cool.
3. Sauté the broccoli and green beans until tender, then set aside with the beef.
4. In a large bowl, whisk together the eggs, balsamic vinegar, salt, and pepper. Stir in the beef and vegetables.
5. Pour the egg mixture into the skillet and top with shredded cheese.
6. Cook over medium-low heat without stirring until the bottom is set (about 5 minutes).
7. Scatter diced tomato and julienned cucumber on top and continue cooking until the eggs are fully set (15-20 minutes).
8. Cut into wedges and serve warm with additional balsamic reduction.

Preparation Time

P0Y0M0DT0H20M0S
20 minutes

Cooking Time

P0Y0M0DT0H30M0S
30 minutes

Total Time

P0Y0M0DT0H50M0S
50 minutes

Type of dish

Dinner

Keywords

gluten-free, beef, vegetables, dinner, healthy

Recipe Yield

4 servings

Calories

Approx. 450 calories per serving (based on provided ingredients)