Crustless Breakfast Quiche (gluten-free)

This recipe is gluten-free, but not fat-free, and definitely not taste-free. If you have guests, you will impress the bejeezus out of them with this dish. But it is quick and simple to make. Serve it with some crisp chilled fruit for a balance of temperatures, textures and tastes (savory and sweet). Watermelon or cantalope slices make a good pairing.

Crustless Breakfast Quiche (gluten-free)

1 cup chopped red onion

3 cups chopped spinach, beet greens, or chard

3 Tbsps. fresh oregano

4 to 6 slices crisp bacon, crumbled

2 3/4 cups farmer cheese or sharp Cheddar cheese

5 large eggs, beaten until frothy

1/4 cup finely grated fresh (as opposed to boxed) parmesan cheese

Preheat oven to 350 degrees. Spray large (9-10 inch) pie plate with cooking spray.

Heat oil in large skillet over medium heat. Cook the onion until translucent. Add chopped greens. Continue cooking, stirring, until the greens are wilted.  Add chopped oregano and cook for another 1-2 minutes.  Toss with the salt and pepper to taste.  Add crumbled bacon. Stir in the farmer or cheddar cheese and beaten eggs.

Pour into the prepared pie plate. Spread parmesan on top. Bake for 30-35 minutes, or until the quiche is firm and lightly browned. If toothpick comes out without liquid on it, it is done.

NOTE: If you don’t want meat, leave out the bacon.  The quiche won’t suffer.