Quiche de espinacas sin base (sin gluten, sin lácteos)

Ingredientes

• 2 tablespoons sunflower oil
• 2 yellow onions, diced
• 6 cups roughly chopped fresh spinach (or 3 cups frozen spinach)
• 1 teaspoon salt
• 1 teaspoon granulated garlic
• 1 teaspoon dried parsley
• 4 large eggs, beaten
• 1 1/2 cups unsweetened almond milk
• 1 teaspoon dried red chili flakes, for sprinkling (optional)

Preparación

1. 1

   Preheat oven to 400F and adjust oven rack to the middle position.

2. 2

   Sauté Onions: Heat oil in a 12-inch cast iron skillet over medium-high heat and then sauté the diced onions for approximately 5 minutes until they turn translucent.

3. 3

   Add Spinach, Salt and Herbs: Add the fresh spinach to the skillet and sauté for 2 minutes until spinach is wilted. Add salt and mix well. (If using frozen spinach, skip the sautéeing directly).

4. 4

   Add Eggs and Milk: Whisk the beaten eggs and milk together in a medium bowl until combined. Next, add the egg-milk mixture to the sautéed spinach and onions in the skillet, mixing well until ingredients are homogeneously distributed.

5. 5

   Bake Until Firm: Bake on the middle rack of the oven for 25 to 30 minutes until the quiche is firm.

6. 6

   Garnish and Enjoy: Garnish with a sprinkle of red chili flakes before serving if you like a bit of heat.