As I have mentioned is several other posts, crustless quiche make great lunchbox fillers. They are also very tasty for a light evening meal or even for breakfast.
This particular one is vegetarian, but it is not vegan because it does contain some cheese for added protein. This also means that while it is gluten free, it is not dairy free. I tend to make this quiche on the days when I know I won’t be needing lunch as I cannot eat it.
This recipe is an AIP stage 4 reintroduction as it contains cheese. When reintroducing foods on the AIP, I recommend this guide.
Spinach and Mushroom Crustless Quiche
- 2 onions – chopped
- 1 tbsp coconut oil or other fat of choice
- 6oz mushrooms – sliced
- 283g (10oz) bag of baby spinach – washed
- 12 eggs – beaten
- 3 tbsp coconut milk
- salt and pepper to taste
- 1 tsp thyme
- ¼ tsp nutmeg
- 4oz cheddar cheese – grated
Preheat the oven to 180°C/350°¼½¾F.
Melt the coconut oil in a large skillet and add the onions. Cook over a medium heat, stirring often until they are tender and golden brown in colour. Add in the sliced mushrooms and cook until tender. Add the washed spinach, and toss until it is wilted
Transfer the contents of the skillet to a bowl and set aside.
In a separate bowl, beat the eggs with the coconut milk, salt, pepper, thyme and nutmeg.
Mix the egg mixture with the spinach mixture and transfer to a circular 9″ diameter baking tin. I use a silicone one for ease of removal.
Sprinkle over the grated cheese taking care to spread it evenly over the surface.
Bake the quiche in the oven for 25-30 minutes until the egg is set and the cheese is starting to brown.
Cool in the tin before cutting into portions.
Serve warm or cold.
Shared at Gluten-Free Wednesdays 5-14-14