Gluten Free Crustless Spinach Quiche

Crustless gluten-free spinach quiche

Crustless gluten-free spinach quiche


  • 2 tablespoons vegetable oil
  • 3/4 cup red bell peppers, finely chopped
  • 3/4 cup onion, finely chopped
  • 1 large zucchini, grated
  • 1 garlic clove, minced
  • 5 large eggs or 5 egg whites and 2 whole eggs, beaten
  • 1 cup ricotta cheese or low-fat cottage cheese
  • 1/3 cup The Pure Pantry All Purpose Baking Mix
  • 1 tablespoon fresh parsley
  • 1 10 oz pkg. frozen chopped spinach, thawed, squeezed dry
  • 1 cup feta cheese, crumbled
  • 1/2 t. sea salt
  • 1/2 t. pepper


Spray 9 inch spring form pan with cooking spray.  Preheat oven to 350 F. Add vegetable oil to large skillet and heat over medium heat.  Add red bell pepper, onion, zucchini and garlic and sauté until tender for about 2 minutes.  Remove from heat, drain and cool.  In a mixing bowl combine eggs, ricotta and baking mix until well blended.  Add parsley, frozen chopped spinach, salt and pepper, cooked vegetables and crumbled feta cheese.

Pour mixture into prepared spring form pan, place pan on baking sheet. Baking for 45-50 minutes.  Let cool 5 minutes before cutting.

  • Servings: 8
  • Calories: 205
  • Carbs: 7 g
  • Sodium: 303.2 mg
  • Fat: 14.9 g
  • Cholesterol: 165.3 mg (w/ whole eggs)

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