• Katherine Arthurs

Easy Sun Dried Tomato + 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.

Sun dried tomatoes x two! With the oil soaked tomatoes from the jar + Miyoko's Sundried Tomato Garlic plant based cheese this quiche is a total win. It's filling, tasty on so many levels, dairy free + the CRUST.

Speaking of the crust, I bought it. Yes, you read that right. I love Wholly Wholesome gluten free crust.

Adding in a ton of spinach, garlic + shallots makes it dense + 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!

Easy Sun Dried Tomato + Spinach Quiche

I made this vegetarian + gluten free

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 + 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)

Preheat your oven to 400F. Unwrap the pie crust + 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 + garlic. Saute just until the spinach is wilted - remove from the heat.

In a bowl, mix together the eggs, milk, salt, pepper + 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 + tomatoes. Carefully place in the oven - trying not to spill the eggs.

Bake for 40 minutes or until the top is browned + the eggs are set. Remove from oven + let cool slightly before slicing into it.

Cover with foil to store in the refrigerator for 4 days.