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
Directions
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.

Servings Per Recipe: 6
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

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