Sundried Tomato & Arugula Quiche {gluten free}

By , On May 28th, 2015, In: Breakfast, Candida, Nut Free, Paleo/Grain Free

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  • CRUST:
  • 1 zucchini
  • 1 cup shredded Asiago cheese
  • 1 tbsp. coconut oil
  • 1/8 tsp ground pepper
  • FILLING:
  • 6 large eggs
  • few handfuls arugula
  • 1/2 cup shredded Asiago cheese
  • 1/4 cup milk or water
  • 1/4 cup sundried tomatoes
  • handful fresh basil
  • 1/8 tsp ground pepper
  • Pink Himalayan sea salt

 

 

I had a friend and her daughter stay with us a few weeks back and of course I had to make sure they felt welcome in my home by feeding them good grub! I made this simple quiche recipe and didn’t think anything of it.

My friend raved about it and asked if it was on the blog.  It just seemed so simple and since quiche recipes are a dime a dozen, I never considered sharing it until now! What really makes this recipe deliciously different is the crust because I use either potato or zucchini!

Sounds like a mismatch but when you add cheese and spices, WOW it tastes so good!  Having family members who can’t eat gluten, the typical crust just won’t do and truthfully, they are made with bleached white flour which is null and void of anything nutritious.

 

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My momma always taught me that breakfast was the most important meal of the day, and I presume it to be true today!  Hmmm….maybe that is why my mom sometimes fed us eggs for dinner too! So make this ahead of time and know you are feeding your family some wholesome goodness for lunch, dinner or breakfast!

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This is the crust made with 1 small sweet potato shredded and 1 cup of Asiago cheese and pepper. Bake for 15 min. until golden brown and than add filling.

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.

With a Spoonful Health,

Dawn-Signature1

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2 Comments on "Sundried Tomato & Arugula Quiche {gluten free}"

  1. Katie McGiven May 29, 2015 at 11:30 pm - Reply

    I can’t tell you how happy I am that you officially added this recipe to your blog! LOVE it! I really hope I can do your recipe justice when I make it! I’ll for sure post a pic of the results! 🙂

    • Dawn Rofrano June 1, 2015 at 10:57 am - Reply

      Thanks to your encouragement! Sounds great friend!

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