Mediterranean Crustless Gluten-Free Quiche

Name: Mediterranean Crustless Gluten-Free Quiche
Yield: 8 serving
Ingredients: 7 ounces fresh spinach; 7 ounces mushrooms; 3-4 cherry tomatoes cut into very thin slices; olive oil; 1 garlic clove crushed; 3 large eggs; ¼ cup heavy cream; ¾ cup milk; salt and pepper; 1 cup grated soft cheese

User Reviews

5.0

3 reviews

Excellent

Servings
8
Calories
150 kcal
Course
Side Dish, Appetizer

Mediterranean Crustless Gluten-Free Quiche

Samara Cline

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

7 ounces fresh spinach if you use frozen use about 1 cup
7 ounces mushrooms sliced
3-4 cherry tomatoes cut into very thin slices
olive oil
1 garlic clove crushed
3 large eggs
¼ cup heavy cream
¾ cup milk
salt and pepper
1 cup grated soft cheese I use the Greek cheese kasseri but you can use swiss or cheddar

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Instructions

Preheat the oven at 350 degrees F (180 C)
Brush a 9-inch quiche pan with a bit of olive oil
Heat the spinach in a pot until it shrinks for about 3-4 minutes. Strain and squeeze well. Let it cool and then chop.
In a pan heat some olive oil and sauté the mushrooms until soft, about 5 minutes. Add the spinach and garlic sauté for another 2 minutes. Add some salt and pepper to taste.
In a large bowl beat eggs and then add the cream and milk and mix well.
Spread the vegetables on the bottom of the quiche pan. Sprinkle the grated cheese on top and then pour over the egg mixture. Place on top the tomato slices.
Bake for about 35 minutes.

Notes

*Make sure your vegetables are dry, otherwise the quiche will end up watery.
*Do not use a pan with the tiny holes; otherwise the mixture will be dripping all over the oven.