One of the traditional means of serving quiche has been in a pastry crust. This encompassing flour-based edible dish, and flour often added to the egg mixture as a stabilizer, makes quiche inedible for those avoiding gluten. This recipe still makes a deliciously browned treat, but omits any gluten.
- ¼ cup sundried tomatoes, with oil, finely chopped
- 1 onion, minced
- 4 garlic cloves, minced
- 1 cup mushrooms, chopped
- 1 tsp dried oregano
- 2 tsp dried basil
- 1 pinch salt
- 1 tsp ground black pepper
- 1 cup spinach leaves
- 8 large eggs, lightly beaten
- Preheat the oven to 350 degrees Fahrenheit. Lightly coat a muffin tin with olive oil.
- Toss the sundried tomatoes and oil, onions, garlic and mushrooms in a deep-bottomed frying pan. Add the dried oregano, basil, salt, and ground black pepper and turn the burner to medium-high heat. Cook for 4 to 5 minutes, stirring constantly, until fragrant. Allow to cool.
- Mix the eggs with the sundried tomato mixture. Pour the mixture evenly into the muffin tin.
- Cook for 30 to 35 minutes or until golden brown. Remove and let cool for 5 minutes before serving.