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
- 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.
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!
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