Every so often I create a new version of a crustless quiche with a combination of ingredients that goes well together.
Sun-dried tomatoes adds a nice salty tanginess to an egg and spinach mixture, while adding goat cheese, goat yogurt cheese, or a dairy substitute such as cashew cream cheese, makes the quiche creamy enough that there’s no need to add cream to the mixture. Just bake and you’re ready.
To make this quiche, have a few things on hand: a small onion, sun-dried tomatoes, frozen spinach (or fresh), goat cheese or a sub (see all my subs in the recipe notes), and some eggs. A bit of sautéing, and then a bit of baking and you have a great breakfast, lunch, or even dinner. Serve with a side salad or soup, or on it’s own.
If you want to add a crust to the baking dish before pouring the quiche mixture to bake, try my tart crust in my first cookbook, some of the crusts in my coconut flour cookbook, or try the crust I use in this tart.
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