Today we have another installment of my friend Aliyah’s recipes. This is a GAPS-friendly recipe again, if you want to learn more about it I wrote more on Aliyah’s recipe for Banana Date Cake.
This crustless quiche is not only good but it’s good for you. The delicious ingredients are what you might typically add into an omelette but the way that the crustless quiche is cooked gives you pillowy eggs which are absolutely delicious. This would also be a great dish to serve to guests for brunch as you can prepare everything and then just toss it in the oven.
First, you’ll need to get your vegetables together. Here we will be using 1/3 cup of chopped onions, 1/4 red bell pepper, 1/2 cup of chopped cremini mushrooms, and 2 minced garlic cloves.
In a bowl, you will need to whisk six egg whites and mix that with three cups of white cheese. Aliyah used Kerrygold Dubliner Cheese which is a cheese that tastes like you married cheddar and parmesan which makes it absolutely delicious.
- ⅓ cup chopped onion
- ¼ chopped red bell pepper
- ½ cup chopped cremini mushrooms
- 2 minced garlic cloves
- 1 tsp kosher salt
- 2 tbsp butter
- 10 oz. frozen spinach, thawed
- 6 egg whites, whisked
- 3 cups grated dubliner or dry white cheese
- In a saute pan, melt butter over medium heat and cook onions, bell pepper, mushrooms, garlic, and salt until the vegetables are slightly cooked and translucent, for 5-7 minutes
- Allow to cool
- Mix together egg whites, cheese, thawed spinach, and cooled vegetable mixture
- Place in a greased 9x13 pan
- Bake at 350 degrees for 30-35 min
- Let sit for 5-10 minutes