Since Monday marks the start of my Gluten-Free, Casein-Free (GFCF) Odyssey, I thought it was best to do some experimenting this weekend. And what a better way to start then breakfast! Here’s my GF version of quiche.
Spinach & Mushroom Crustless Quiche (Gluten-Free)
- 2 1/2 cups Eggbeaters
- 16 ounces baby bella mushrooms (sliced)
- 16 ounces baby spinach
- 8 ounces low-fat shredded sharp cheddar cheese
- 2 cloves chopped garlic
- Salt and Pepper
Preheat oven to 350 degrees. In pan, saute garlic then add mushrooms. Once mushrooms are cooked down to your liking, add half of the spinach. After the spinach and mushroom mixture cooks down a bit, add the rest of the spinach. Once everything is cooked down, drain the mixture in a colander. In a bowl mix the Eggbeaters and cheese. Add the spinach and mushroom mixture. If desired, add salt and pepper. Turn into a greased (with Pam,of course) pie pan and bake for 45 minutes. Cool for 5 minutes before serving. Ta-Da!
The flavors of this dish are so good that you won’t miss the crust. I promise! To make things a little more interesting, I ate my quiche with a bit of salsa. Delicious!