Mexican Vegetarian quiche with gluten free crust

6 eggs

1/2 cup shredded 2year aged and cultured goat cheese

1/4 cup extra sharp cheddar cheese 

1/2 onion

Few cloves garlic

Several sprinkles of dried red peppers cracked

Salt and pepper

1/2 cup diced tomatoes

1 cup black beans

Blue corn chips

Mix eggs in a bowl and add spices, onion and garlic. Then first place a layer of beans on bottom of crust and sprinkle thin layer of cheese over beans. Throw this into oven for 3 min to melt cheese over beans and crust protecting them from egg liquid. Pour eggs over beans and melted cheese, and add chips to top of the pie mixture. Sprinkle with the rest of the cheese and bake at 350 degrees for 35-45 minutes. Remove from oven and let it sit for 10 minutes before serving warm. 

Pamela's gluten free pizza mix (discard yeast) 

3-4 tablespoons vegetable shortening 

Few tablespoons cold water 

Mix entire flour contents about 1.5 cups with shortening, mash with fork to clump flour with shortening. Then add cold water and continue mixing, eventually start to knead with hands and start to roll out with rolling pin or push into baking dish with fingers if too flaky and smooth by rolling small cup over dough. Fill pie shell with contents for quiche.

Stuffed red peppers

8 Ripe red peppers

2lbs of ground beef

1 yellow onion

1/2 cup brown rice

1 cup bread crumbs

2 cans tomatoe paste

2 eggs

4 garlic cloves

Fresh cracked pepper 

Salt

Sour cream

Wash peppers and then cut the tops out with a  pearling knife. Then dice onion and garlic and put in a large mixing bowl. Add meat, eggs, rice, bread crumbs, tomatoe paste, salt and pepper. Mix thoroughly and then scoop into peppers. You will need to push the meat into the peppers with your fingers so it fills up the cavity inside pepper. Bake covered with foil at 425 degrees for 40 minutes then reduce heat to 350 degrees, remove foil and bake for an additional 20-30 minutes. Serve with fresh sour cream.