Quiche is always the perfect Weekend Brunch or Breakfast Solution.
This spinach red pepper quiche is great delicious classic.
One of the things I love most about quiche is that you can fill quiche pies with an abundance of nutritious vegetables. Quiches are also very convenient. You can make them ahead of time or even freeze them. Quiches make a great lunch option and are even great for parties.
The protein from the eggs makes this quiche filling and satisfying.
There are many different recipe for making the crust for a quiche. If you like you can even skip the crust altogether and bake the egg/veggie mixture without a crust. That way you can really go low-carb or even Paleo-friendly.
For the crust:
1 1/2 cups gf Flour Blend ( add 1 teaspoon of xanthan gum if your blend doesn’t contain it already)
1/2 cup Olive Oil plus 1 tsp extra
1 tbsp Water
Add a bit of olive oil to pie pan.
Preheat oven to 350 degrees.
Blend all ingredients together. The gluten-free dough tends to be more crumbly than regular wheat dough. Gently press dough into form. If you have enough dough left you can shape a crust rim, if not, just cover the bottom of the pan.
Bake gluten-free quiche crust for about 10 minutes before filling or freezing.
6 Eggs plus 2 Egg Whites
3/4 cup Red Bell Pepper, diced
1 small Onion, diced
1 1/2 cups Spinach
optional: 3/4 cup shredded Cheese
1 tbsp Olive oil
Salt and Pepper
In a pan heat olive and sautee red bell pepper and onion. Add spinach and sautee for about 2 more minutes.
In a large bowl add eggs and whisk well, add salt and pepper.
Now add red bell mixture and cheese.
Pour egg mixture into pie shell and bake quiche for about 35 -40 minutes.
Let slightly cool down and serve warm!
You can fill your quiche with many other nutritious options:
- Collard Greens
- all-natural, nitrite-free Turkey Bacon