Vegetarian Crustless Wheat-Free Sundried Tomatoes and Spinach Quiche Recipe

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One of the traditional means of serving quiche has been in a pastry crust. This encompassing flour-based edible dish, and flour often added to the egg mixture as a stabilizer, makes quiche inedible for those avoiding gluten. This recipe still makes a deliciously browned treat, but omits any gluten.

Vegetarian Crustless Wheat-Free Sundried Tomatoes and Spinach Quiche
Vegetarian Crustless Wheat-Free Sundried Tomatoes and Spinach Quiche
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Nutrition Facts
Vegetarian Crustless Wheat-Free Sundried Tomatoes and Spinach Quiche
Amount Per Serving
Calories 214 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 430mg 143%
Sodium 412mg 17%
Potassium 315mg 9%
Total Carbohydrates 15g 5%
Dietary Fiber 5g 20%
Sugars 7g
Protein 16g 32%
Vitamin A 45%
Vitamin C 16%
Calcium 14%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 1/4 cup sundried tomatoes with oil, finely chopped
  • 1 onion minced
  • 4 garlic cloves minced
  • 1 cup mushrooms chopped
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • 1 pinch salt
  • 1 tsp ground black pepper
  • 1 cup spinach leaves
  • 8 large eggs lightly beaten
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 1/4 cup sundried tomatoes with oil, finely chopped
  • 1 onion minced
  • 4 garlic cloves minced
  • 1 cup mushrooms chopped
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • 1 pinch salt
  • 1 tsp ground black pepper
  • 1 cup spinach leaves
  • 8 large eggs lightly beaten
Vegetarian Crustless Wheat-Free Sundried Tomatoes and Spinach Quiche
Votes: 0
Rating: 0
You:
Rate this recipe!
Nutrition Facts
Vegetarian Crustless Wheat-Free Sundried Tomatoes and Spinach Quiche
Amount Per Serving
Calories 214 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 430mg 143%
Sodium 412mg 17%
Potassium 315mg 9%
Total Carbohydrates 15g 5%
Dietary Fiber 5g 20%
Sugars 7g
Protein 16g 32%
Vitamin A 45%
Vitamin C 16%
Calcium 14%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Lightly coat a muffin tin with olive oil.
  2. Toss the sundried tomatoes and oil, onions, garlic and mushrooms in a deep-bottomed frying pan. Add the dried oregano, basil, salt, and ground black pepper and turn the burner to medium-high heat. Cook for 4 to 5 minutes, stirring constantly, until fragrant. Allow to cool.
  3. Mix the eggs with the sundried tomato mixture. Pour the mixture evenly into the muffin tin.
  4. Cook for 30 to 35 minutes or until golden brown. Remove and let cool for 5 minutes before serving.
Recipe Notes

Calories: 154
Fat: 12g
Carbohydrates: 3g
Protein: 10g

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Vegetarian Crustless Wheat-Free Sundried Tomatoes and Spinach Quiche