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
- 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?