Cooking Mommy: Crustless Spinach Quiche

Wednesday, August 8, 2012

Crustless Spinach Quiche

I made this for church breakfast a couple Sundays ago. I made it specifically since I can't have gluten and also since a few of my friends are on Adkins. I found the original recipe online, but I changed it up a bit. Everyone loved it and my friends asked for the recipe and have made it since. :-)

Ingredients
1 Tbsp canola oil
1 onion, finely chopped
1 tsp garlic, minced
10oz spinach, roughly chopped (or you can use frozen, thawed and drained)
5 eggs, beaten
2 cups Monterey and Colby Jack Cheese, shredded
1 cup cheddar cheese, shredded (or use 3 cups of one kind of cheese that you prefer instead the Monterey and Cheddar cheeses)
1/4 tsp salt
1/8 tsp pepper

Directions
Preheat oven to 350 degrees. Spray a 9" pie plate. Saute your onion on medium in the oil. Add the garlic and the fresh spinach and cook until spinach wilts and most liquid evaporates. Combine all ingredients and mix well. Pour into prepared pie plate. Bake 30 minutes. You can also prepare this the night before, cover and then bake in the morning 35-40 minutes.

Only 2 net carbs per 1/8th of the pie :-)

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.