Gruyere and Spinach Crustless Quiche
serving size: 6 – 8
This recipe is from our “All About Breakfast” episode of Double Take Diets
1 cup white onion (diced)
2 cups fresh baby spinach (roughly chopped)
2 cups gruyere cheese (shredded)
6 pieces cooked bacon (chopped)
5 large eggs
1 3/4 cups 1/2 & 1/2
salt and pepper (to taste)
1 Tbsp olive oil
Pre-cook six slices of bacon- cover a baking pan with aluminum foil and lay bacon across the pan. Put in the oven at 450º F for 15- 20 minutes. Once the bacon is cooked to your liking put the slices on a plate with a paper towel and let it cool.
Preheat oven to 450º F.
Grease a 9′ round pyrex with olive oil
Dice a medium white onion (about 1 cup). Roughly chop 2 cups of raw baby spinach. Pour about 1 Tbsp of olive oil into pan over medium heat. Add diced onion and spinach into the pan and cook until onions are translucent. Remove the pan from the heat and set aside to cool.
Grate 2 cups of gruyere cheese. Crack 5 large eggs into a separate bowl and whisk together while slowly adding 1 and 3/4 cups of 1/2 & 1/2 and salt to taste.
Sprinkle cheese along the bottom of the oiled pyrex, this will create a sort of “crust”. Pour the cooled spinach and onion mixture on top of the cheese layer. For the next layer, sprinkle the bacon evenly across the spinach and onion layer. Evenly pour the whisked egg and cream mixture over all of the layers and sprinkle the top with pepper. Place the quiche into the preheated oven for 30 minutes. Be careful not to slosh the mixture while placing it in the oven!
*DTD note- Get creative! Experiment with different fillings. If you are going to use frozen spinach make sure it is completely thawed and strained.
These gluten free recipes are from our “All About Breakfast” Episode of Double Take Diets.