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
Yield: 4 servings

Vegetarian Crustless Wheat-Free Sundried Tomatoes and Spinach Quiche

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

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

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.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 223Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 372mgSodium 213mgCarbohydrates 11gFiber 3gSugar 4gProtein 16g

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Vegetarian Crustless Wheat-Free Sundried Tomatoes and Spinach Quiche