Spinach Quiche



1 large onion

2 cloves garlic (1 tspn minced – jar)

1 tspn coconut or olive oil

5 eggs

½ cup grated parmesan cheese

1 packet frozen spinach (thawed)

Gluten free pie crust or 1 sheet low fat shortcrust pastry (thawed)

Cooking spray


Preheat oven to 180˚.

Spray a pie/quiche dish with oil spray then line with thawed pastry and fold edges back into pan or use Gluten free pie crust.  Press with fork and bake for approximately 10-15 minutes.  Until just starting to brown.

Place thawed spinach into a mesh sieve or colander to drain thoroughly, to remove excess moisture press spinach with paper towel before using.

Heat oil in pan.

Finely dice onion and add to heated pan. 

Add garlic and cook until onions are soft and lightly browned.

Allow onion mix to cool slightly.

Whisk together eggs in a large mixing bowl and add salt and pepper.

Add parmesan cheese, prepared spinach and cooked onion and garlic and mix together.

Pour filling mix into partly cooked pastry shell.

Bake in oven for approximately 25-30 minutes until golden brown.


* serve with salad of choice.    

  Can be eaten cold, this is a great take along lunch or picnic dish.