Sundried Tomato & Arugula Quiche {gluten free}
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • Crust:
  • 1 large zucchini {or 2 small}
  • or 1 medium sweet potato
  • 1 cup shredded Asiago cheese
  • 1 tbsp. coconut oil
  • ⅛ tsp ground pepper
  • Filling:
  • 6 large eggs
  • few handfuls arugula
  • ½ cup shredded Asiago cheese
  • ¼ cup milk or water
  • ¼ cup chopped sundried tomatoes
  • handful fresh basil
  • ⅛ tsp ground pepper
  • pink Himalayan sea salt to taste.
Instructions
  1. Shred your zucchini or potato and cheese, add to pie plate with pepper and 1 tbsp. of coconut oil.
  2. Toss the ingredients and then press the mixture down and up the side of the pie plate.
  3. Bake for 15 minutes in a 350 degree oven.
  4. The mixture may have slid down but as it cools and before you fill it you can press it back.
  5. Whisk the eggs and add the rest of the ingredients mixing it well.
  6. Bake the quiche for 20-25 minutes until it is golden brown.
Notes
I love using 1 small sweet potato in place of the zucchini. It gives it a sweet taste and browns nicely for a bit of crispiness. If your eggs are on the small side you can use 8. I find it best to use a saltier cheese over a mozzarella that has more moisture. Careful with adding salt if your cheese is of a saltier nature.You can change out the arugula to spinach or another green of your choice. If your eggs are smaller using 8 will fill the pie plate better. Please use organic when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/sundried-tomato-arugula-quiche-gluten-free/