Crustless Spinach Quiche (Gluten-Free, Dairy-Free)

Ditch the carbs and go for a crustless spinach quiche for breakfast, lunch or dinner.

This recipe is paleo, keto and whole-30 friendly. It’s delicious and super nutritious, made with fresh almond milk created in the NutraMilk and just a few other nourishing ingredients.

INGREDIENTS 

For quiche

• 2 tablespoons sunflower oil
• 2 yellow onions, diced
• 6 cups roughly chopped fresh spinach (or 3 cups frozen spinach)
• 1 teaspoon salt
• 1 teaspoon granulated garlic
• 1 teaspoon dried parsley
• 4 large eggs, beaten
• 1 1/2 cups unsweetened almond milk made with the NutraMilk
• 1 teaspoon dried red chili flakes, for sprinkling (optional) 

For almond milk

• 1 cup almonds (150 g)
• 1 quart water (946 mL)

INSTRUCTIONS

• Start by making almond milk, if you don’t have a batch already made.
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Open the container lid, add water. Replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense.
• Press Start and open spigot to fill your storage container.
• Preheat: Preheat oven to 400F and adjust oven rack to the middle position.
• Sauté Onions: Heat oil in a 12-inch cast iron skillet over medium-high heat and then sauté the diced onions for approximately 5 minutes until they turn translucent.
• Add Spinach, Salt and Herbs: Add the fresh spinach to the skillet and sauté for 2 minutes until spinach is wilted. Add salt and mix well. (If using frozen spinach, skip the sautéeing directly).
• Add Eggs and Milk: Whisk the beaten eggs and milk together in a medium bowl until combined. Next, add the egg-milk mixture to the sautéed spinach and onions in the skillet, mixing well until ingredients are homogeneously distributed.

• Bake Until Firm: Bake on the middle rack of the oven for 25 to 30 minutes until the quiche is firm.
• Garnish and Enjoy: Garnish with a sprinkle of red chili flakes before serving if you like a bit of heat.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.      

Recipe inspired by Dish by Dish.