Preparation

10 Minuten

Making

35 Minuten

Difficulty

slightly

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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ingredients

Serves 4

  • 1 tablespoon butter
  • 300 g mushrooms (thinly sliced)
  • 1 shallot (chopped)
  • at least 300 g fresh spinach
  • Salt
  • Pepper
  • 8 large eggs
  • 60 ml whole milk
  • 60 g pickled dried tomatoes (finely chopped)
  • 60 g freshly grated Parmesan

Making

  1. 01
    Preheat the oven to 200°. In a large skillet, melt the butter over medium heat. Add the mushrooms and sauté for 2 minutes. Add the shallot and continue sautéing for another 2 minutes. Now add the spinach and cook until it wilts. Season with salt and pepper, then remove from the heat.
  2. 02
    Whisk the eggs, milk, tomatoes, and Parmesan in a large bowl. Fold in the mushroom mixture and season again with salt and pepper. Pour the mixture into a baking dish and bake for 18 to 20 minutes. Let cool for 3 minutes before cutting and serving.

❤️ Tip

Instead of mushrooms and tomatoes, you can also use any other vegetables. Some great combinations include zucchini, carrots, and bell peppers. You can also pair them with some delicious feta cheese.

Did you know?

Spinach is packed with iron, folate, and vitamin K. It shrinks significantly when heated—a large amount of fresh spinach yields only a small serving.

Our Tip

Sauté the mushrooms and spinach beforehand and let the liquid evaporate completely—that way, the quiche won't be watery and will have a nice, firm texture.