Crust-less Spinach & Sun-Dried Tomato Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon olive oil1 cup chopped leeks or onion2 cups baby spinach leaves1 cup chopped sun-dried tomatoes in oil, drained1 cup shredded swiss cheese5 large eggs1 cups plain unsweetened soymilk
1. In large skillet, heat oil over medium-high heat. Add leeks and sauté until softened (about 3-5 minutes). Add in spinach and tomatoes; salt and pepper to taste. Sauté until spinach is wilted (about 2-3 minutes).
2. Transfer mixture to a greased 9-inch pie plate. Sprinkle with cheese; set aside.
3. In large mixing bowl, whisk eggs and milk until well combined. Pour over cheese.
4. Bake in a preheated 350°F oven until eggs are set and knife inserted in center comes out clean (about 40-50 minutes).
Number of Servings: 6
Recipe submitted by SparkPeople user JDGIBSON70.
2. Transfer mixture to a greased 9-inch pie plate. Sprinkle with cheese; set aside.
3. In large mixing bowl, whisk eggs and milk until well combined. Pour over cheese.
4. Bake in a preheated 350°F oven until eggs are set and knife inserted in center comes out clean (about 40-50 minutes).
Number of Servings: 6
Recipe submitted by SparkPeople user JDGIBSON70.
Nutritional Info Amount Per Serving
- Calories: 198.7
- Total Fat: 12.4 g
- Cholesterol: 193.7 mg
- Sodium: 310.8 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 2.0 g
- Protein: 13.4 g
Member Reviews