quiche and salsa

ingredients:
3 Rudi's gluten-free plain tortillas
a little olive oil
1/2 cup Lactaid milk
4 large eggs
1/4 cup diced red bell pepper
1/4 cup diced zucchini
two 1" cubes of Boar's Head Vermont cheddar cheese
1/4 tsp each of salt, cumin, and cayenne

what to do:
sautee the red bell pepper and zucchini in about a tsp olive oil until tender-crisp
set veggies aside or in refrigerator to cool (because you don't want them to cook the egg)
use a small amount of olive oil to oil the bottom of an 8" or 9" round baking pan
press 3 tortillas into baking pan, overlapping, so that they form a crust with an edge
crack 4 eggs into a bowl and add the milk, salt, cumin, and cayenne, beating well
shred the 2 cubes of cheese into the egg mixture and mix well
add the cooled, sauteed vegetables into the egg mixture and mix
gently pour the egg mixture into the crust, preferably not spilling over the tortillas' edges
bake the quiche on 400 degrees for 15 minutes or until a knife poked in center comes out clean

makes:
4 amazing servings

notes:
we still can't get over how very good this is!
top it with my fodmaps friendly sweet salsa: 1/2 cup drained, canned petite diced tomato mixed with small chunks of canned pineapple and a 1/4 tsp white vinegar with a dash of salt and cayenne