Move away boring and tasteless vegetables! This crust-less spinach quiche is a great way to incorporate vegetables into meal. My mother has made spinach quiche for Shavuot for years. This year I made it fodmap friendly for y’all who can’t tolerate oligosaccharides (it’s garlic and onion free), plus gluten free because I don’t like quiche crust. Since then, I’ve made it countless times, because it’s. just. so. good!
I find in general that spinach is an under-rated vegetable; everyone knows it’s a healthy vegetable, but it’s so hard to incorporate it into our daily food rotation. By pureeing these leafy greens, the texture is obviously changed, so you won’t feel like a cow chewing on grass, plus it gives a creamy texture that’s not usually associated with greenery. It also gives the quiche an AMAZINGLY vivid green colour that you just can’t pass up 😍
Want to know the benefits of eating spinach? It’s an excellent source of vitamins K and A, manganese, folate, magnesium, iron, copper, vitamins B2 and B6, vitamin E, calcium, potassium and vitamin C. It’s a good source of fibre, phosphorus and vitamin B1, zinc, protein, and choline and even more! So basically, it’s a veggie that should definitely be a part of your routine.
How do you like eating spinach? Comment below
Gluten free, dairy free, and FODMAP friendly, this spinach quiche is a terrific veggie side to add to any meal
- 1 bunch spinach
- 3 eggs
- 1/4 cup almond milk
- 1 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp mustard powder
- 1/8 tsp paprika
- 1 to mato for decoration
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Preheat oven to 350℉.
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Puree spinach well
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Add in all other ingredients and mix well.
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Pour into an 8 inch square pan. Top with tomato slices.
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Bake for 30 minutes, remove from oven to cool
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