Gluten Free Quiche / Frittata

I've been making this recipe for years and several people have wanted to know my "secret". I'm thinking that the only thing that I might do differently than most is that I add greek yogurt for body and jalepanos for added flavor. No matter what you add to this, it always tastes better with cheese and Jalepanos. So, welcome to my kitchen and I hope you enjoy!

Ingredients:

2 Dozen Eggs

1 Cup Shredded Cheddar Cheese

1 Cup Shredded Mozzerella Cheese

1 4 oz can of Chopped Jalepanos (juice and all)

1 2.25 oz can of black olives (juice drained off)

1 Red Pepper Diced

1 Bunch of Green Onions / Scallions Diced

2 Cups Greek Yogurt

1 Pound Sausage (cooked through)

(Preheat oven to 425 degrees F.)

*** Before starting, make sure you have all the ingredients you need and want for this recipe. Remember that the three main items needed are the Eggs, the Yogurt and the Cheese. The other ingredients can be changed out for your taste.

To make this recipe especially easy to make - start out by putting the needed ingredients into seperate bowls by the measurement. So have the 2 cups of yogurt measured and in one bowl, the cut pepper in another bowl, the onions chopped and in their own bowl, etc. By having all your ingredients prepped like this, all you have to do is add them to a bowl and mix, rather than chopping and adding as you go.

In a bowl, add all ingredients except eggs and yogurt. Once all ingredients are in the bowl, stir together until well combined. In another bowl, break eggs (if your not brave enough to crack into the bowl you already have!!) After eggs are cracked, add to cheese mix and throughly combine all ingredients. Finally, add the 2 cups of yogurt to the mix - and mix out all the bumps.

Ladel egg mix evenly into two to three pie pans that have been sprayed with your choice of oil. Oven shoulld be heated to 425 F by this point. Then place pans evenly in your oven, shut the door, and set the timer for 50 minutes. If the pans of custard/ quiche jiggle as you slide them on the oven rack, then it is still raw. Set the timer for 10 minutes at a time until fully cooked.

To test that your quiche is ready, slide a knife in the center of the custard. While it might still be wet, which is ok, when you take the knife out and it comes out clean - it is fully cooked. Take out of the oven and let rest 10 - 15 minutes. Then cut and serve.