Gluten-Free Spinach, Cheddar & Monterey Jack Quiche

Spinach, Cheddar and Monterey Jack Quiche – Gluten-Free and Low Carb

Gluten-Free, Low-Carb Spinach, Cheddar & Monterey Jack Quiche

The aroma filling the kitchen draws him every time, ready to eat before he even sees how good this spinach, cheddar and Monterey jack quiche looks with its dark green spinach, golden cheeses and tomato topper.  My hubby likes this often for breakfast or lunch.  The recipe is gluten-free and low carbohydrate naturally, without using special ingredients.

It stands well, too, after coming out of the oven, making it good also for serving at a buffet or a pot luck dinner.  It can be cut in small pieces, too, for appetizers.

This is a no crust-quiche because a crust is not even necessary.  You could bake this in one, if you want the carbs and the extra work — but why bother?


Spinach, Cheddar and Monterey Jack Quiche – Gluten-Free and Low Carb

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Makes 6 pieces

Serving Size: 1 slice


  • Oil Spray
  • 20 Ounces Frozen Spinach, cut or chopped
  • 6 Large Eggs
  • 6 Ounces Whole Milk, or cream
  • 4 Ounces Cheddar Cheese, grated
  • 4 Ounces Monterey Jack Cheese, grated
  • 1 Tablespoon Dried Onions
  • 1/8 Teaspoon Pepper, to taste
  • 1/2 Teaspoon Salt, to taste
  • 1/2 Cup Tomato, sliced in thin wedges


Spray quiche pan or pie plate with oil spray. If you are using 2 boxes of spinach, thaw and drain; if using bagged, loose-frozen spinach, allow to begin thawing.

Beat eggs lightly.

Stir in remaining ingredients except tomato wedges.

Season as desired (seasoned salt, Tabasco sauce, etc.).

Arrange tomato wedges on top.

Bake in quiche pan or 9-10″ glass pie plate for 1 hour and 15 minutes at 325 deg.F., or until a clean knife inserted near the center comes out clean.

Let it sit for about 10 minutes before cutting into 6 pieces.

Reheats well in microwave.


A Slice of Spinach, Cheddar and Monterey Jack Quiche

A Slice of Spinach, Cheddar and Monterey Jack Quiche

This should go well with all the luscious waffles and pancakes showing up at The Gluten-Free Homemaker’s challenge for this month’s Gluten-Free Wednesdays.  I hope to see you there!

It will also be posted here:

Ginger Lemon Girl’ s A Gluten-Free Holiday: Breakfast and Brunch Recipes.  If you haven’t stopped by the Gluten-Free Holiday — this is its 5th installment — you’re missing a lot!  Catch up today!

You might also be interested in these healthy breakfast or breakfast for dinner ideas:

GF Avocado, Black Bean and Bacon Omelet

Hybrid Frittata on Steroids

Power Greens Omelet for an Easy Healthy Breakfast

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  • carrie @

    December 9, 2010

    THAT is beautiful!! Thank you SO much for sharing it on my blog today in the breakfast roundup! I love crustless quiches!! :-) Happy Holidays to you!! Thanks again!

  • Brian

    September 16, 2010

    What a great combination of flavors. It looks delicious.

  • Linda

    September 16, 2010

    That looks very good. Quiche is a great way to use spinach. I find my family likes it that way. The tomato slices look lovely on top.

    • trulypat

      September 16, 2010

      Thanks! A serving of this quiche has one cup of spinach and one egg in it, but the spinach doesn’t taste overwhelming to me — I can get over half of my day’s Vitamin A just from one slice.

  • Sophie

    September 16, 2010

    MMMMMM,…what a lovely quiche without the crust!!

    Looks splendid!

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