Easy Sun-Dried Tomato and Fresh Spinach Quiche
Just back from a workout and I’m starving. Instead of grabbing a sugar filled muffin at a coffee shop or even a “healthy” egg sandwich at the drive through – I knew that this was waiting for me.
Speaking of the crust, I bought it. Yes, you read that right. I love Wholly Wholesome Gluten Free Crust. Have you tried it?
Adding in a ton of spinach, garlic and shallots makes it dense and full of muscle power (remember Popeye?) Another thing is that you won’t be needing a snack in an hour after this – you will last until the next meal – so full-filling!
I love when meal planning wins! Especially in the morning – when grab + go meals are much needed. I mean, you make 1 quiche and you have breakfast (and even lunch) for a few days. It’s already made, so all you have to do is reheat + you have a nutritious meal.
The other thing about quiches – you can add everything + anything that you like to make it your own….let’s do this!
Sun-dried Tomato x 2
With the oil soaked tomatoes from the jar and Miyoko’s Sundried Tomato Garlic plant based cheese this quiche is a total win.
The vegan cheese isn’t a must in this recipe. Replace it with your favorite dairy cheese or other vegan cheese of your choice.
I just love doubling up on the sun-dried tomato flavors.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Easy Sun Dried Tomato and Spinach Quiche
- Total Time: 1 hour
- Yield: 8 1x
- Diet: Gluten Free
Ingredients
- 1 pie crust (I used this Gluten Free one)
- 1 tablespoon butter or coconut oil (any cooking oil works)
- 2 shallots, sliced
- 5–6 cups fresh spinach
- 2 large garlic cloves, chopped
- 5 large eggs
- 1/3 cup coconut milk
- 1/2 teaspoon each salt and pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons Miyoko’s sun dried tomato vegan cheese
- 2 tablespoons sliced sun-dried tomatoes (packed in a glass jar with oil)
Instructions
- Preheat your oven to 400F. Unwrap the pie crust and place in the middle of a baking sheet pan.
- In a medium sized sauce pan, heat over medium heat the butter. Add the shallots + cook until softened, about 3 minutes. Add in the spinach and garlic. Sautee just until the spinach is wilted – remove from the heat.
- In a bowl, mix together the eggs, milk, salt, pepper and thyme.
- Add the spinach mixture to the bottom of the pie crust. Spread out to evenly cover it. Slowly add the egg mixture on top. Dot the top with the cheese and tomatoes. Carefully place in the oven – trying not to spill the eggs.
- Bake for 40 minutes or until the top is browned and the eggs are set. Remove from oven and let cool slightly before slicing into it.
- Cover with foil to store in the refrigerator for 4 days.
- Prep Time: 5
- Cook Time: 55
- Category: breakfast
- Method: oven
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