Ingredients
Scale
- 1 pie crust (I used this Gluten Free one)
- 1 tablespoon butter or coconut oil (any cooking oil works)
- 2 shallots, sliced
- 5–6 cups fresh spinach
- 2 large garlic cloves, chopped
- 5 large eggs
- 1/3 cup coconut milk
- 1/2 teaspoon each salt and pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons Miyoko’s sun dried tomato vegan cheese
- 2 tablespoons sliced sun-dried tomatoes (packed in a glass jar with oil)
Instructions
- Preheat your oven to 400F. Unwrap the pie crust and place in the middle of a baking sheet pan.
- In a medium sized sauce pan, heat over medium heat the butter. Add the shallots + cook until softened, about 3 minutes. Add in the spinach and garlic. Sautee just until the spinach is wilted – remove from the heat.
- In a bowl, mix together the eggs, milk, salt, pepper and thyme.
- Add the spinach mixture to the bottom of the pie crust. Spread out to evenly cover it. Slowly add the egg mixture on top. Dot the top with the cheese and tomatoes. Carefully place in the oven – trying not to spill the eggs.
- Bake for 40 minutes or until the top is browned and the eggs are set. Remove from oven and let cool slightly before slicing into it.
- Cover with foil to store in the refrigerator for 4 days.
- Prep Time: 5
- Cook Time: 55
- Category: breakfast
- Method: oven