Gluten-Free Crustless Quiche

Gluten-Free Crustless Quiche takes about 45 minutes from beginning to end. One portion of this dish contains around 7g of protein, 21g of fat, and a total of 227 calories. This gluten free, lacto ovo vegetarian, and primal recipe serves 6 and costs 67 cents per serving. 832 people have tried and liked this recipe. It works well as an inexpensive morn meal. Several people really liked this Mediterranean dish. A mixture of kale, spaghetti squash, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by The Detoxinista. With a spoonacular score of 43%, this dish is solid. If you like this recipe, take a look at these similar recipes: Gluten Free Crustless Quiche, Sugar Free Crustless Coconut Custard Pie {Dairy Free, Gluten Free & Low Carb}, and Crepe Quiche Lorraine (Grain-Free, Gluten-Free, Paleo, Gaps).

Servings: 6

 

Ingredients:

Freshly ground black pepper

1 teaspoon coconut oil or butter

coconut oil or butter for greasing the dish

4 eggs, beaten

1 cup baby kale, chopped

1 onion, chopped

1 teaspoon sea salt

2 ounces raw cheddar, shredded (about ½ cup) and divided

2 cups cooked spaghetti squash (about 1.5.5 lb squash)

Equipment:

pie form

frying pan

oven

mixing bowl

Cooking instruction summary:

If you have not already done so, bake the spaghetti squash using these directions. Allow it to cool to room temperature, and save one half of the squash for another recipe.If the oven isn't already hot, preheat it to 350F and generously grease a 9-inch pie dish (I use this one) with coconut oil or butter. In the meantime, melt the coconut oil or butter in a skillet over medium heat and saut the onion until tender, about 8 minutes. Add in the chopped kale, and saut until bright green and tender, about 3 to 5 more minutes.Transfer the sauted veggies to a medium mixing bowl, and add in 4 eggs, 2 cups of cooled spaghetti squash strands, 1 ounce of shredded cheese, and season with salt and black pepper. Stir well and pour the mixture into the greased pie dish. Top with the remaining ounce of shredded cheese and bake at 350F until the top is golden, about 35 to 40 minutes. (The center will rise with baking, but will later deflate when you remove it from the oven.)Allow to cool for 10 minutes and serve warm. Leftovers can be stored in a tightly sealed container in the fridge for up to one week.

 

Step by step:


1. If you have not already done so, bake the spaghetti squash using these directions. Allow it to cool to room temperature, and save one half of the squash for another recipe.If the oven isn't already hot, preheat it to 350F and generously grease a 9-inch pie dish (I use this one) with coconut oil or butter. In the meantime, melt the coconut oil or butter in a skillet over medium heat and saut the onion until tender, about 8 minutes.

2. Add in the chopped kale, and saut until bright green and tender, about 3 to 5 more minutes.

3. Transfer the sauted veggies to a medium mixing bowl, and add in 4 eggs, 2 cups of cooled spaghetti squash strands, 1 ounce of shredded cheese, and season with salt and black pepper. Stir well and pour the mixture into the greased pie dish. Top with the remaining ounce of shredded cheese and bake at 350F until the top is golden, about 35 to 40 minutes. (The center will rise with baking, but will later deflate when you remove it from the oven.)Allow to cool for 10 minutes and serve warm. Leftovers can be stored in a tightly sealed container in the fridge for up to one week.


Nutrition Information:

Quickview
249k Calories
7g Protein
21g Total Fat
9g Carbs
10% Health Score
Limit These
Calories
249k
12%

Fat
21g
32%

  Saturated Fat
15g
98%

Carbohydrates
9g
3%

  Sugar
4g
5%

Cholesterol
119mg
40%

Sodium
499mg
22%

Get Enough Of These
Protein
7g
15%

Vitamin C
110mg
134%

Vitamin K
83µg
79%

Vitamin A
3729IU
75%

Vitamin B6
0.35mg
18%

Selenium
10µg
15%

Vitamin B2
0.26mg
15%

Folate
59µg
15%

Phosphorus
144mg
14%

Calcium
116mg
12%

Manganese
0.22mg
11%

Copper
0.22mg
11%

Vitamin E
1mg
10%

Potassium
314mg
9%

Fiber
2g
9%

Vitamin B5
0.84mg
8%

Zinc
1mg
7%

Iron
1mg
7%

Magnesium
25mg
6%

Vitamin B12
0.34µg
6%

Vitamin B1
0.08mg
6%

Vitamin B3
1mg
6%

Vitamin D
0.64µg
4%

covered percent of daily need
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A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

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