One of our Linn family (my maiden name) holiday traditions is we always have a big brunch on Christmas morning. And during said brunch, you will always find at least one of several family favorite brunch recipes: ham and cheese strata, crustless quiche, french toast casserole and/or health bar coffee cake. In past year’s I’ve made all of the above, but since it was just the two of us I made the strata (recipe to come!) and saved the quiche for this week!
This quiche is a beautiful and savory dish that will brighten any table and fill any belly, holiday or not. The combination of veggies (onion, asparagus, pepper and spinach) and spices (thyme, paprika and cayenne) is divine! I also love making it on a Sunday and eating it for breakfast or lunch for the rest of the week.
The recipe is gluten free, dairy free and full of flavor! It’s an easy, delicious, Whole30 approved and completely vegetarian meal that works for most dietary needs.
RANKING: 1! Seriously this is so easy. Chopping veggies is annoying but not that time consuming, and other than that you mix everything up, bake it, and eat it. No fuss, just a bit of time in the oven.
I hope you enjoy this family favorite! If you make it, don’t forget to share on social and tag #purelynoracooks – I can’t wait to see your plates!
Crustless Quiche
A veggie filled gluten and dairy free brunch staple
- 1 tbsp fat (coconut, avocado or even grass fed butter work here)
- 2 1/2 cups spinach
- 1 small onion, chopped
- 1 red pepper, chopped
- 10 asparagus stalks, chopped
- 6 eggs
- 1/2 cup chicken broth
- 3 tbsp almond flour (meal is fine too)
- 1/2 tsp baking powder (shoot for aluminum free)
- 3/4 tsp salt
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/8 tsp pepper
- 1/8 tsp cayenne
Grease a 9” pie plate, sides and bottom.
Heat coconut oil on medium high heat and add chopped veggies. Sautee 5 minutes.
In separate bowl, whisk eggs, almond meal, baking powder, chicken stock and spices.
Add sauteed veggies to egg mixture and stir well.
Pour egg and veggie mixture into pan.
Bake 45-50 minutes at 350 degrees.
Let sit 5 minutes before cutting.