Vegetarian

Crust-less Spinach and Sun-Dried Tomato Quiche is for Breakfast.

Crust-less Spinach and Sun-Dried Tomato Quiche takes 15 minutes to prepare.

Crust-less Spinach and Sun-Dried Tomato Quiche takes 45 minutes to cook.

Crust-less Spinach and Sun-Dried Tomato Quiche makes 6 servings.

The ingredients for Crust-less Spinach and Sun-Dried Tomato Quiche are:

1 tablespoon olive oil
1 cup chopped leeks or onion
2 cups baby spinach leaves
1 cup chopped sun-dried tomatoes in oil, drained
1 cup shredded swiss cheese
5 large eggs
1 cups plain unsweetened soymilk

Here is how you make Crust-less Spinach and Sun-Dried Tomato Quiche:

1. In large skillet, heat oil over medium-high heat. Add leeks and saut? until softened (about 3-5 minutes). Add in spinach and tomatoes; salt and pepper to taste. Saut? until spinach is wilted (about 2-3 minutes).2. Transfer mixture to a greased 9-inch pie plate. Sprinkle with cheese; set aside.3. In large mixing bowl, whisk eggs and milk until well combined. Pour over cheese.4. Bake in a preheated 350?F oven until eggs are set and knife inserted in center comes out clean (about 40-50 minutes).Number of Servings: 6Recipe submitted by SparkPeople user JDGIBSON70.

The nutritional information for Crust-less Spinach and Sun-Dried Tomato Quiche is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 198.7

• Total Fat: 12.4 g
• Cholesterol: 193.7 mg
• Sodium: 310.8 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 2.0 g
• Protein: 13.4 g

The dietary needs meet for Crust-less Spinach and Sun-Dried Tomato Quiche is Low Carb