If you prefer, you can use fresh spinach, diced and stems removed.I love sun-dried tomatoes so I add a healthy amount, but you can use less than a cup, even ½ cup will be good.I use a soft goat cheese and break it up into small chunks. You can used crumbled goat cheese, or sub with Parmesan. For a goat cheese that is SCD, you can make goat cheese from goat yogurt. To go dairy free, use dripped dairy-free yogurt or very thick cashew cream. Another option is dairy free feta cheese.
1smallyellow or white onionpeeled and diced into bite-size pieces
10ouncesspinachfrozen
¼teaspoonsalt
4largeeggs
4ounces goat cheesesee recipe notes for subs
Instructions
Add the sun-dried tomatoes to hot water to soften them for a bit while you prepare the quiche.
Heat a large frying pan on a low heat. Add the oil and onions and sauté the them until they become transparent, about 8 minutes. Stir occasionally to prevent them from burning.
Add the spinach and salt to the onions and stir to blend it all together as it cooks. Cook the mixture for about 8 minutes, or until the spinach is softened.
Turn the heat off to cool the spinach mixture.
Preheat your oven to 350°F.
Remove the tomatoes from the water, drain any excess water, and dice them into small pieces.
Combine the eggs, goat cheese, and tomatoes to a large bowl and blend with a spatula. Add the spinach onion mixture and blend well.
Add the quiche mixture to a 8 inch baking pan or pie dish.
Bake for 25 minutes, or until it is firm throughout.