Who doesn’t love a quiche? Whether you eat it for breakfast, brunch, lunch or dinner, it never seems to disappoint!
So, what’s the problem? Well, most recipes are so fattening and full of carbohydrates and overall fairly unhealthy.
That’s why I’ve slimmed down this delicious dish and packed it with tons of flavor so you wont realize you’re missing the heavy cream, butter or flour that’s traditionally used. I’ve also made it even healthier by using a gluten-free or sprouted grain crust (both can be bought frozen at Whole Foods).
Cook up your caramelized onions and spinach.
In a large bowl, whisk together your eggs, milk, salt & pepper.
Fold in your tomatoes, onions, spinach and shredded cheese.
Pour mixture into the pie crust and cover edges with tinfoil.
Bake in the oven and that’s it!
So yummy! As a bonus, this dish is inexpensive, making it perfect if you’re hosting a brunch!
Give it a try and let me know what you think. Feel free to play around with toppings and add in the veggies that you like best!
Erica’s Skinny Quiche
Ingredients
- 9 inch Frozen Pie Crust of Your Choice
- 4 Eggs beaten
- 1 cup Skim Milk
- 3/4 cup Sharp Cheddar Cheese shredded
- 1/2 Onion caramelized
- 1 Tomato diced
- A Couple of Handfuls of Fresh Spinach cooked down in a little olive oil and garlic
- Salt & Pepper to taste
Instructions
- Pre-heat your oven to 350 degrees and take your pie crust of the freezer so it can start to de-thaw. Chop up your tomato and cook up your caramelized onions and spinach.
- In a large bowl, whisk together your eggs, milk, salt & pepper. It should be totally combined and frothy when complete.
- Carefully fold in your tomatoes, onions, spinach and shredded cheese.
- Pour mixture into the pie crust and cover edges with tinfoil (so that they don’t burn before the quiche is fully cooked).
- Bake in the oven for 30-40 minutes. After 20 minutes, remove the tinfoil.
Love always,
Erica
This looks so great! Love the recipe!