Crustless Spinach & Sun-Dried Tomato Quiche

Crustless Spinach & Sun-Dried Tomato Quiche

  • Prep Time: 15 minutes
  • Cook Time: 40-50 minutes
  • Serves: 6


  • 1 tbsp Wild Harvest organic extra virgin olive oil
  • ½ cup chopped leeks or onion
  • 2 cups Wild Harvest organic baby spinach
  • ½ cup chopped sun-dried tomatoes packed in oil, drained
  • 1 cup shredded Swiss cheese
  • 5 Wild Harvest organic large brown eggs
  • 1 ½ cups Wild Harvest organic original soymilk
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  • Prep - In a large skillet, heat oil over medium-high heat. Add leeks and sauté until softened (about 3 to 5 minutes). Add in spinach and tomatoes; salt and pepper to taste. Sauté until spinach is wilted (about 2 to 3 minutes). Transfer mixture to a greased 9-inch pie plate. Sprinkle with cheese; set aside.
  • Combine - In a large mixing bowl, whisk eggs and milk until well combined. Pour over cheese.
  • Create - Bake in a preheated 350° F degree oven until eggs are set and knife inserted in center comes out clean (about 40 to 50 minutes).