Crustless Spinach and Tomato Quiche
(#gluten free #paleo friendly)
By Susan Saunders
Susan’s Children’s Books Can Be Purchased Here
Here is quick quiche recipe that is easy to prepare and delicious. You won’t even miss the carb-loaded crust from traditional quiche recipes. Make it for guests, and they will think you are a gourmet chef. Make it for your family, and your kids may not complain about eating their veggies! Or make it for yourself, and enjoy. It is good for breakfast, lunch, or dinner. This crustless quiche also freezes well. Reheat in the microwave for a fast meal.
You will need:
9 inch pie pan (glass Pyrex pan is ideal)
Cooking spray
4 eggs
1 cup of milk (2% reduced fat milk used here)
3/4 cup of sharp cheddar cheese (grated)
1/2 cup of parmesan cheese (grated)
1 tbsp of cream cheese (reduced fat, light, or regular)
12 oz. package of frozen spinach
1 tbsp olive oil
1 cup of diced tomatoes
1 tbsp chopped garlic
2 tbsp of diced onion
Salt and pepper to taste
Preheat the oven to 350 degrees.
Defrost and warm the spinach. Drain in a colander. Set aside.
Whisk eggs, milk; and add salt and pepper. Stir in the softened cream cheese. Set aside.
In a skillet, sauté the garlic and onions. Stir in tomatoes, do not over cook.
Coat the pie pan with cooking spray, and spread the spinach on the bottom of the pan. Then add the onion, garlic and tomato mixture on top. Add shredded cheese. Pour the egg mixture over it all.
Bake at 350 degrees for 45 minutes.
Let us know if you like this recipe. You can modify it in different ways. Substitute different types of cheeses, or veggies. Add bacon if you can’t face breakfast without it (you know who you are).
Happy Eating!
Susan Saunders is a blogger for Ocean View Press and a published children’s book author. Her latest work can be found at Waunders.com
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