Spinach Quiche

Allergens: Gluten Free, Soy Free, Tree Nut Free, Peanut Free, Fish Free, Shellfish Free - Can be Dairy Free

My family loves breakfast quiche’s but my daughter had an allergy to gluten. I am also not a big crust fan so it was a no-brainer to come up with a different solution. My husband is very particular about his eggs, so that was also a challenge. After a few tries and tweaking the recipe I finally came up with one that we all love.

Coming up with gluten free recipes can sometimes be a challenge. And often times people have more than one food allergy or sensitivity that they are dealing with. So obviously if egg is an issue, this recipe isn’t for you. If you have a dairy allergy or intolerance there are options to substitute those items. You can always use your favorite non-dairy milk and cheese in this recipe.

Ingredients

1 tablespoon olive oil
1 package frozen spinach
1 small onion diced
1 garlic glove minced
4 large eggs
1 ½ cups milk (Can substitute for soy if dairy allergy or milk alternative of your choice)
1 package 8 oz shredded sharp cheddar (You can use dairy free cheese or just omit)
Salt and pepper to taste
1 squirt of Sriracha (optional)

Directions

First, preheat oven to 350◦F. Then I start out with defrosting a package of frozen spinach. Once defrosted I put it in a clean kitchen towel and ring out the extra moisture. If not, the quiche will be watery, hence one thing my husband hates about his eggs. Then I spread out the spinach on a greased 9” pie plate covering the bottom.

Next, I sauté the onion and garlic in a little olive oil till the onions are translucent. You want them soft so they aren’t as pungent when you bite into them. Then I add them on top of the spinach.

Then I prepare the egg mixture. Add the four eggs to a bowl with the milk (if you have a dairy allergy you can use soy milk or a milk alternative of your choice) and whisk. Add salt and pepper to taste. We like things a bit spicy so I had a good squirt of Sriracha. This is of course optional. Poor the egg mixture evenly over the spinach, onion and garlic. I sometimes move the spinach around a bit to make sure the eggs get incorporated into the entire dish. Then I sprinkle the top with cheese. And for the dairy allergy you can just omit or use your favorite non-dairy cheese.

Bake for 35-45 minutes till top is brown and you insert toothpick and it comes out clean.

Happy Eating-

The Food Allergy Divas

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