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CRUSTLESS SPINACH & SUN-DRIED TOMATO QUICHE

Active Time : 15 minutes
Total Time : 1 hour
Serves : 6 servings
INGREDIENTS
  • 1 tablespoon organic extra virgin olive oil
  • 1/2 cup chopped leeks or onion
  • 2 cups organic baby spinach
  • 1/2 cup chopped sun-dried tomatoes packed in oil drained
  • 1 cup shredded Swiss cheese
  • 5 organic large brown eggs
  • 1 1/2 cups organic original soymilk
DIRECTIONS

In large skillet, heat oil over medium-high heat. Add leeks and sauté until softened (about 3-5 minutes). Add in spinach and tomatoes; salt and pepper to taste. Sauté until spinach is wilted (about 2-3 minutes).

Transfer mixture to a greased 9-inch pie plate. Sprinkle with cheese; set aside.

In large mixing bowl, whisk eggs and milk until well combined. Pour over cheese.

Bake in a preheated 350°F oven until eggs are set and knife inserted in center comes out clean (about 40-50 minutes).