Gluten-Free Crustless Quiche
Ingredients
The filling
-
2
cups
cooked spaghetti squash
-
1
teaspoon
coconut oil or butter
-
1
unit
onion, chopped
-
1
cup
baby kale, chopped
-
4
unit
eggs, beaten
-
2
ounces
raw cheddar, shredded
-
1
teaspoon
sea salt
-
to taste
freshly ground black pepper
For greasing
-
to taste
coconut oil or butter
Instructions
- Bake the spaghetti squash and allow it to cool, saving half for another recipe.
- Preheat the oven to 350°F and grease a 9-inch pie dish with coconut oil or butter.
- Melt coconut oil or butter in a skillet over medium heat and sauté the onion until tender.
- Add the chopped kale and sauté until bright green and tender.
- Transfer the sautéed vegetables to a bowl and mix in the eggs, cooked spaghetti squash, 1 ounce of shredded cheese, salt, and pepper.
- Pour the mixture into the greased pie dish and top with the remaining ounce of cheese.
- Bake for 35 to 40 minutes until the top is golden.
- Allow to cool for 10 minutes before serving warm.
Nutrition Facts (estimated)
Servings
4-6
Calories
109
Total fat
6g
Total carbohydrates
5g
Total protein
6g
Sodium
498mg
Cholesterol
119mg
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