A quick and easy, gluten free quiche is a great way to use any vegetables you have on hand. Without having to worry about a crust, this quiche can be put together and in the oven in just a few minutes. Pair with a salad for a weeknight dinner or it’s great for brunch on the weekends. It holds well and would be a great take it with you dish.
Having ingredients prepped can save time too. Pre shredded cheese is a time saver. Pre-cooked bacon from the freezer saved time here. Pre-cooked sausage or ham would add lots of flavor. Asparagus and broccoli make a great quiche too. Experiment with different cheeses and vegetables. Feta and sundried tomatoes with spinach would be a great combo to try.
You can substitute and adjust the fillings as you like!
6 eggs
½ cup heavy cream
1 cup shredded cheddar cheese
1 small onion, chopped
4 oz fresh mushrooms, chopped
2-3 cups fresh baby spinach, chopped roughly
8 slices of bacon, cooked and chopped roughly
Salt and pepper
- Saute in a small frying pan, first onions, then add mushrooms until beginning to soften. Then stir in spinach, turn off heat as spinach is wilted.
- In mixing bowl, whisk eggs, add heavy cream and mix until blended
- Gently fold mushroom,onion and spinach mixture and bacon into egg mixture.
- Pour into a greased pie plate or 8” x 8” baking dish
- Bake 375° for 30-35 minutes or when eggs are set.
