Crustless Goat Cheese Quiche
Crustless Goat Cheese Quiche. A great make ahead, vegetarian, gluten free, breakfast that you can just pop in the microwave all week!
Servings: 6 people - (8 in) quiche
- 1 tablespoon unsalted butter
- 1/2 large onion diced
- 1 cup packed baby spinach roughly chopped
- 3 cloves garlic minced
- 1/2 cup jarred roasted red pepper diced
- 1 (3 oz) log goat cheese
- 6 oz shredded cheddar cheese divided
- 4 large eggs beaten
- 3/4 cup whole milk
Melt butter over medium heat. Saute onion for 5 minutes.
Add in spinach. Cook for 1 1/2 minutes.
Add in garlic. Saute for 30 seconds. Lower the heat to low and stir in roasted red pepper, goat cheese, and 1/2 of the cheddar cheese. Season with salt, to taste. Set aside.
Whisk together 4 eggs and milk. Season with a touch of salt and pepper. Because we’ve already salted our veggie/cheese mixture.
Stir together the egg and milk mixture with the veggie/cheese mixture.
Preheat oven to 375 degrees F.
Grease a pan with cooking spray. I used an 8 in cheesecake pan, because I don’t have a pie tin ;)
Bake for 15 minutes and then sprinkle with the rest of the cheddar cheese on.
Bake for another 15 - 25 mins, or until the egg mixture has set. You can set this with a toothpick. Or you can see once the egg mixture isn’t jiggly. The time will vary depending on the size of your pan.
Let cool for about 10 minutes before serving.
Serving: 1slice | Calories: 252kcal | Carbohydrates: 4g | Protein: 16g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 460mg | Potassium: 190mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1215IU | Vitamin C: 8.3mg | Calcium: 295mg | Iron: 1.4mg