Jeri Mills M.D.

Gluten-Free Spinach and Feta Crustless Quiche-recipe

Gluten-Free Spinach and Feta Crustless Quiche
1 medium yellow or red onion finely diced
1 tablespoon avocado oil (or any light oil)
1 tablespoon butter+ more butter for baking dish
1 pound frozen chopped spinach (thawed)
2 green onions (thinly sliced)
8 ounces feta cheese crumbled or finely diced (if you are GF do NOT get the pre-crumbled cheese, it has gluten in it)
Optional: 8 oz fresh mushrooms sliced and sauteed
12 XL eggs
3 cups whole milk
1/2 teaspoon salt
2 teaspoons dried dill weed
1/4 teaspoon paprika
dash of cayenne
Saute the YELLOW onion in the butter till it just begins to caramelize then set it aside to cool. If you are going to use mushrooms, saute them then combine with the onions.
In a large bowl, whisk together the eggs, salt, dill, paprika and cayenne then slowly whisk in the milk till well combined. Set aside.
Toss together the spinach, UN-cooked green onions, cooked yellow onions (and mushrooms if you’re using them) and feta together till will combined.
Coat the inside of a 10X10 (or 13 X 9) inch NON-stick baking pan with butter.
Drop the spinach mixture evenly over the bottom of the baking pan. Whisk the eggs one final time then pour half over the veggies. Gently mix with a large spoon to evenly distribute the veggie and egg mixture. Pour in the rest of the eggs then gently stir again to evenly distribute veggies.
BAKE at 325 for 35-45 minutes till the center no longer jiggles when you move the pan and is set when you gently touch it with a finger.
(Do not over cook or it can get rubbery) (if you are at a LOW altitude, the cooking time will be shorter than it is for me at 3000 feet)
serves 9 or cut into small pieces to use as an appetizer or on a buffet. Reheats well. Freezes well. (I wrap single serving size squares to freeze. It’s too hard to cut when frozen solid)