A yummy gluten-free vegetarian quiche! Made with deliciously ripe cherry tomatoes and garlic from my garden. Paired with spices, spinach and sharp cheddar and feta cheese. I used a 9” gluten-free crust from “wholly wholesome” which is a little crumbly but the taste was delightful. This quiche recipe is perfect for meal prep, brunch or lunch. Make ahead and simply warm up and serve!
Defrost gluten-free crust. Preheat the oven to 350F. First, chop the cherry tomatoes in half and mince the garlic. Add tomatoes,garlic, sea salt and pepper to a pan with avocado oil and cook on medium. Sauté tomatoes and garlic until garlic browns and tomatoes soften, around 5 mins. Using a large mixing bowl add tomatoes, garlic, shredded spinach, eggs, feta cheese, grated sharp cheddar cheese and milk. Whisk well until everything is well combined. Poke holes in the defrosted pie crust and pour egg mixture into the pie shell. Place in the oven for 45-50 mins. Make sure the egg is fully cooked, no liquid. Let it cool before cutting into slices. Serve and enjoy!
Preheat: 350
Bake:45-50mins
Ingredients:
1 9” gluten-free pie crust
1 ½ C cherry tomatoes
1 cloves of garlic
1 tbsp avocado oil
¼ tsp sea salt
¼ tsp pepper
1C shredded spinach
5 large eggs
¾ C feta cheese
1 C grated sharp cheddar cheese
¼ C milk
Gluten-free & refined sugar-free!
