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:
covered percent of daily need
