Spinach, Goat Cheese & Sun-Dried Tomato Crustless Quiche
Prep time
Cook time
Total time
A savory and unbelievably delicious dish that will wow a crowd! Perfect for holiday entertaining as an appetizer or brunch, or as an easy breakfast, lunch or dinner any time. Super easy to make.
Author: Healthy Gluten-Free Family
Recipe type: Holiday Brunch, Breakfast, Lunch, Dinner, Appetizer
Cuisine: Gluten-Free, Vegetarian, Grain-Free
Serves: serves 6-8
Ingredients
- 1 tablespoon olive oil
- 2 -3 garlic cloves garlic, minced (I use 2 if large cloves, 3 if tiny)
- ½ cup yellow onion, chopped
- 3 packed cups fresh spinach
- 4 large eggs (option: I like use 5 eggs when making it crustless)
- 1 cup whole milk
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 4 ounces goat cheese, crumbled or chopped
- 1 tablespoon fresh rosemary, chopped
- salt & pepper, to taste
Instructions
Preheat oven to 350 degrees F and lightly oil a 9-10 inch baking dish with olive oil using a paper towel.
Prepare quiche filling
- In a medium skillet, heat olive oil over medium heat. Add onions and saute for 5 minutes or until tender and translucent. Add garlic, saute for about 30 seconds or until just fragrant.
- Add spinach and cook until wilted, approximately 3- 5 minutes. Remove mixture from heat and set aside. *
- Meanwhile, in a large mixing bowl, whisk eggs and milk until combined. Stir in sun dried tomatoes, goat cheese, rosemary and onion/ spinach mix. * Sprinkle with salt and pepper.
- * I like to keep aside a few pieces of spinach, goat cheese and tomatoes for decorating the top of the quiche.
Assemble & Bake
- Pour egg mixture into prepared baking dish. (or ready made pie shell if you prefer*)
- If you have set aside a few pieces of spinach, goat cheese and sun-dried tomatoes, place them on top of the mixture to "decorate" the quiche.
- Bake at 350°F for approximately 40-45 minutes** or until quiche is golden brown and center set (no longer jiggly and toothpick comes cleanly out of center).
- **Check quiche at 30 minutes. If the top looks like it's browning too much for your taste, cover gently with foil for last part of baking.
- Let sit for 5 minutes before serving.
- Leftovers heat up well.
- *NOTE: you can also bake this in a gluten-free pie shell. Just follow baking directions for the ready-made pie crust, then pour quiche mixture into the pie shell and bake.
Can almond milk be substituted for the whole milk?
I’ve never tried that but it should be ok.. lmk if you try
Is there any other cheese besides goat cheese that would work with this recipe?
I’ve never made it with another cheese but I think feta would be delicious! Would that work for you?
Thank you for being part of my Christmas Eve meal. Made it crustless. Only change was I used frozen spinach – about 3/4 cup because it was what I had on hand. Other than that I followed your recipe to the letter. My son always asks for quiche for the most important meal of the year, and I’m gluten free so this was perfect. You were a very welcome guest at my table – thank you.
Aw, this just made my day! So happy it worked out so well for you and your family! Happy Holidays!
This is the first time I’ve tried your quiche. I have substituted with goats milk as I cannot have cows milk of any sort, found a goats Gouda cheese, used half of garlic needed and used the spring onion green tops as I’m also fructose intolerant as well as a coeliac. Fingers crossed it will come out as nice as yours.
I added a sprinkle of parmesan in the last life minutes of cooking and it was great!
Great add! Happy you enjoyed it!
I was wondering whether goat chèvre could be used in this recipe.
Yes! That’s perfect!
This is amazing! I make quiche all the time for easy reheats throughout the week, and this is my absolute favorite! The second time I made it I actually used some of the oil from the sun dried tomato jar to sauté the onions!
Thank you for sharing this recipe!!
Happy you love it so much! Thanks for sharing! And yes– sauteing in sun-dried tomato oil is amazing! Great idea!