I am gluten and lactose intolerant and found a new way to enjoy quiche.
Take a muffin pan and break your gluten free bread into quarters, placing each 1/4 into the bottom of a greased muffin cup. Then in a bowl, mix rice milk, or regular milk if you tolerate milk, with a few eggs, chopped spinach, tomatoes, broccoli and even ham if you like. Add salt and pepper to taste, and cheese... or goat cheese if your lactose intolerant. Mix and spoon the mixture into the muffin cups, over the bread, until 3/4 of the way full. Bake until done; until they don't jiggle anymore; poke with toothpick. These quiche cups are SO good and healthy and refrigerate GREAT for leftovers!
You can also do this recipe in a pie dish or square baking dish.
