Crustless Quiche
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Ingredients
1 TBSP olive oil
2 garlic cloves, peeled and chopped fine
1 onion, peeled and chopped fine
1 red bell pepper, seeded and chopped fine
1 cup spinach leaves, chopped
5 eggs
2 TBSP almond flour
½ tsp baking soda
1 TBSP water
½ tsp salt
1 tsp fresh thyme
⅛ tsp black pepper
1 TBSP (15 ml) olive oil
2 garlic cloves, peeled and chopped fine
1 onion, peeled and chopped fine
1 red bell pepper, seeded and chopped fine
30 grams spinach leaves, chopped
5 eggs
2 TBSP (30 ml; 14 g) almond flour
½ tsp (2.5 ml) baking soda
1 TBSP (15 ml) water
½ tsp (2.5 ml) salt
1 tsp (5 ml) fresh thyme
⅛ tsp (0.625 ml) black pepper
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Instructions
- Heat the olive oil in a large sauté pan over medium-high heat.
- Add in the garlic, onions, and red bell peppers, and cook for a few minutes until the peppers are slightly softened.
- Add the spinach and sauté for about 1 minute.
- Set pan aside.
- In a separate large bowl, whisk together the eggs, almond flour, baking soda, water, salt, thyme, and pepper. Stir in the previously cooked vegetables, and mix until well combined.
- Place in an oven-proof 8-inch (20.3-cm) circular baking dish that is greased with a little olive oil, and bake quiche at 350°F (180°C or gas mark 4) for 20-30 minutes, or until and knife comes out clean.
Nutritional Info
Storage
Notes
Quiches are an easy way to include vegetables in a baked egg casserole that can be experimented with and changed around when one gets bored of the same ingredients. You could add in zucchini, mushrooms, and many other variations to this simple one. This crustless version avoids the complexity of baking in the crust.
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