Today is the first of November and last night we had snow flurries. This morning the sky is gray and I figured we needed a little cheering up so I went on a quest for dairy-free grain-free quiche. Didn’t really find a perfect one, but I got some great ideas.
This takes a while to make and you probably should not mix it up the night before because it would separate, I think. But, it would make a great brunch dish or a late breakfast. It only takes about 10 minutes to mix it up, but it has to cook for about 40 minutes.
We like to be up an hour or so before we eat breakfast, so this is perfect for us. I am going to try mixing up the ingredients to include sausage instead of bacon. Perhaps add some onions and red bell peppers. Maybe some shredded Brussels sprouts instead of spinach. The possibilities are endless!
The fake parmesan we use is “Go Veggie!” and it made a perfect little crusty bottom for the quiche. And I think you could use any of their cheeses and it should work.
Right now we both have happy little stomachs!
Crustless Spinach/Bacon Quiche
Ingredients
5 large eggs
1/4 t. freshly ground black pepper
1/2 t. salt
1/4 t. garlic powder
1 cup unsweetened almond milk
3 T fake parmesan
1 cup fresh baby spinach, chopped
3 strips crisp bacon crumbled
Directions
Preheat the oven to 350 F.
In a large mixing bowl, whisk the eggs until evenly yellow in color.
Add the freshly ground black pepper, salt, garlic powder, and almond milk, whisking until well combined. Set aside.
Sprinkle 1 1/2 T of the cheese into the bottom of an ungreased quiche plate or pie plate, covering as much of the surface area as possible. Sprinkle the remaining cheese into the egg mixture and stir.
Add in the spinach, mixing until evenly distributed, and gently pour the mixture into the quiche plate.
Bake for 40-45 minutes, or until the top is golden brown and the center is slightly risen and a knife inserted in the center comes out clean.
Allow quiche to cool for 10 minutes before serving. Serve warm.
