This is a delicious and versatile quiche that you can serve for breakfast, brunch, as an appetizer, or as a main course! It's packed with tons of veggies like spinach, onions, garlic, red pepper, carrots, tomatoes, and garlic - making it a colourful and nutrient-dense meal. Baking the quiche without a crust also makes this a gluten-free meal choice for all of you who are in need.
1 10 oz. package frozen chopped spinach
1/2 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 large egg
1/2 cup milk
1/4 cup butter, melted, plus extra for greasing the pan
1/2 onion, chopped
1/2 medium red pepper; chopped
1 large carrot, chopped
5 sundried tomatoes (packed in oil), roughly chopped
1 clove garlic, minced
1/2 cup shredded cheddar cheese
Preheat oven to 375 degrees F. Lightly grease a 8×8 inch baking dish with butter.
Place the frozen spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat and simmer until the spinach is cooked, about 5 minutes. Remove from heat, drain thoroughly and set aside. You can also thaw the spinach in a bowl in the refrigerator for a couple of hours, then squeeze out any excess water.
Saute the red peppers, onions, carrots, garlic, sundried tomatoes in a pan over medium heat until the vegetables are slightly softened.
In a large bowl, mix flour, salt and baking powder. Stir in the egg, milk and butter until combined. Mix in the spinach, vegetables, and cheddar cheese.
Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly on a wire rack before serving.
*Recipe adapted from My Baking Addiction