Crustless Spinach Quiche
This recipe is gluten-free, **casein-free, egg-free, and low-protein! For those PKU patients that are counting protein and/or phe intake, I have included an approximation of grams of each. I hope you enjoy this recipe as much as Kevin did!
Happy Eatings!! XOXO, Mara
4.5 tsp Ener-G brand Egg Replacer (0 gr protein, 0.13 mg phe)
6 Tbsp warm water
1 cup of raw spinach (1.6 gr protein, 72 mg phe)
1/2 clove of chopped garlic (0 gr protein, 0 mg phe)
2 Tbsp chopped purple onion (0.5 gr protein, 12 mg phe)
1/2 cup chopped zucchini (0.6 gr protein, 20 mg phe)
1/4 cup of your favorite salsa (1 gr protein, 50 mg phe)
1 Tbsp olive oil (0 gr protein, 0 mg phe)
1/2 Tbsp salt
Pepper to taste
(Optional) 1 packet of 1.7 oz of Cambrooke Food’s BetterMilk PKU formula **note that when using this, it does add casein to the recipe (15 gr of protein equivalent, 23 mg phe)**
Preheat oven to 350F. In a skillet, lightly sautee onions, zucchini, and garlic in olive oil. Add spinach to the same skillet and cook for a minute or so until spinach wilts. Set aside. In a large mixing bowl, whisk together egg replacer and warm water until smooth. Add skillet sautee and salt to the large bowl of egg mixture. Stir until well combined. (At this point, if you wish to add in the optional BetterMilk formula, please do so and stir into the egg mixture during this step). Grease a quiche dish lightly with spray oil and pour contents of mixture into dish. Bake for 20 minutes or until edges are golden brown. Remove from oven and let cool for a few minutes. Top with 1/4 cup of your favorite salsa. This is so easy and delicious! Serves 1 hungry PKU’er or 2 ‘lil PKU’er appetites.
**Please note that if you are adding the BetterMilk formula, it has a sweet taste to it, so feel free to add more salt or spices to offset sweetness.
Totals without BetterMilk: 3.7 gr protein and 154.13 mg phe
Totals with BetterMilk: 18.7 gr protein equivalent and 177.13mg phe