Crustless Bell Pepper-Spinach Quiche

Toasted Garlic Pita
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Ingredients

  • 1 cup thinly sliced onion
  • 1 bell pepper, thinly sliced
  • 2 Tbsp olive oil
  • 1 (5-oz) pkg baby spinach
  • 12 large eggs
  • 1 cup freshly grated vegetarian Parmesan cheese
  • 1 Tbsp chopped fresh thyme
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp pepper
  • 1 pint grape tomatoes, halved

Instructions

  1. Preheat oven to 400°F. Cook onion and bell pepper in hot oil in a large skillet over medium heat 10 minutes.
  2. Add spinach; cook 2 minutes or until wilted. Remove from heat; cool slightly. Transfer vegetable mixture to a lightly greased deep 9-inch pie plate.
  3. Whisk together eggs, cheese, thyme, paprika, salt, and pepper. Pour egg mixture over vegetables; top with tomatoes. Bake 40 to 45 minutes or until center is set.

Side Dish Ingredients

  • 3 whole wheat pita bread rounds
  • 3 Tbsp butter
  • ¾ tsp garlic powder
  • ¾ tsp dried parsley

Side Dish Instructions

  1. Preheat oven to 400°F. Brush pitas with butter, and sprinkle with garlic powder and parsley. Bake 3 to 5 minutes or until toasted. Cut into wedges.

Nutritional Information

Main Side Total
Servings 6 6
Calories
270
127
397
Fat (g) 18 6 24
Sat. Fat (g) 6 4 10
Protein (g) 18 3 21
Carb (g) 11 16 27
Fiber (g) 2 2 4
Sodium (mg) 606 166 772
T. Sugs (g) 3 1 4
A. Sugs (g) 0 1 1

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