Gluten Free Spinach Mushroom Quiche Recipe

Quick and easy preparation is the key to this recipe which can be paired with fresh fruit for a delicious breakfast or lunch or try it with stewed heirloom tomatoes.

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche by Christian Guzman

I usually have all of these ingredients readily available in my pantry and I love quiche! I make it frequently and I will sometimes make two at a time to freeze them in portions so I can have quiche any time I want.

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche

You’ll need just a small amount of gluten free baking mix. I used Gluten Free Bisquick. You can easily substitute regular Bisquick for this recipe.

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche

The only cheese I had today was colby/jack. Also try all cheddar or Parmesan. Delicious!

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche

Mix your ingredients by hand. It will only take a couple of minutes and you don’t want to pulverize the vegetables.

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche

Smooth the top. Just look at that beautiful green! The spinach gives this a wonderful, appetizing color.

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche by Christian Guzman
Print Recipe
5 from 1 vote

Gluten Free Spinach Mushroom Quiche

Quick and easy preparation is the key to this recipe which can be paired with fresh fruit for a delicious breakfast or lunch.
Prep Time10 mins
Cook Time45 mins
Cooling Time20 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: Gluten Free, Mushroom, Quiche, Spinach
Servings: 6 servings
Calories: 150kcal

Ingredients

  • 3 Large eggs
  • 1 1/2 Cup 2% milk
  • 1 Cup shredded cheese
  • 3/4 Cup fresh spinach chopped
  • 3/4 Cup fresh mushrooms chopped
  • 3/4 Cup gluten free baking mix like Bisquick
  • 1/2 Teaspoon salt
  • 1 Teaspoon red sauce like Frank’s
  • cooking spray like Pam

Instructions

  • Preheat oven to 350 degrees
  • In large bowl, whisk eggs until mixed
  • Add remaining ingredients except cooking spray
  • Mix together well
  • Spray 9″ pie plate with cooking spray
  • Pour egg mixture in pie plate and level off with spatula as needed
  • Bake 45 minutes or until toothpick comes out clean
  • Let cool completely before cutting
  • Refrigerate leftovers

Nutrition

Calories: 150kcal

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24 Bite Recipe: Gluten Free Spinach Mushroom Quiche by Christian Guzman
24 Bite Recipe: Gluten Free Spinach Mushroom Quiche

Eggplant Ragout Recipe

Try a meatless ragout, substituting eggplant for the typical beef.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

We do a lot of experimenting with cooking with only vegetables. It’s not that we don’t like meat, of course. It’s just not necessary for us to always include meat.

Ragout is like a thick stew. It usually includes beef, but we’ve substituted eggplant instead.

I minced four large cloves of garlic. This is a really handy tool for mincing garlic. It’s easy to use and does a great job. I suggest rinsing it out immediately after use so it’s not difficult to clean.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

It’s so easy to make beautifully minced garlic.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

Like most of my recipes, I start off by sauteing chopped vegetables in olive oil.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

To save time, I’ve added canned tomatoes. I had some fresh basil but dried basil will work as well.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

The eggplant and mushrooms are going to soak up all that exceptional flavor. If using fresh herbs, add them with the tomatoes instead of at the sauteing.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

This will be cooked covered to really stew those flavors together.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Cook it down until the liquid is almost completely gone.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

I’ve served it with grape tomatoes and sliced olives over fresh spinach with a little balsamic vinaigrette and garnish with fresh parmesan. Yum!

This is a low calorie meal. You can make it more substantial by serving it with pasta or rice. I may try it with chick peas later to add some protein.

Print Recipe
5 from 1 vote

Eggplant Ragout

Try a meatless ragout, substituting eggplant for the typical beef.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: American
Keyword: Eggplant, Meatless, Vegetables, Vegetarian
Servings: 4 servings
Calories: 147kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 4 celery stalks chopped
  • 1 red bell pepper chopped
  • 4 garlic cloves minced
  • 1 teaspoon salt
  • 1 teaspoon pepper ground
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 14.5 oz can Hunts petite diced tomatoes drained
  • 1/2 cup chicken broth
  • 3/4 cup mushrooms chopped
  • 1 eggplant peeled and chopped
  • parmesan cheese garnish

Instructions

  • On medium heat, saute onion, celery, bell pepper and garlic in olive oil.
  • Add tomatoes and chicken broth, stir. Bring to boil.
  • Add mushrooms and eggplant. Bring to boil then turn heat to low and cover. Continue cooking for about 25 minutes, stirring occasionally.
  • Remove cover and continue cooking until liquid is reduced, about 10 minutes.
  • Serve with a light salad or over pasta or rice. Garnish with parmesan cheese.

Nutrition

Calories: 147kcal

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24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman