Crustless Gluten Free Thai Massman Curry Quiche
Elevate your brunch game with this Crustless Gluten-Free Thai Massaman Curry Quiche, a bold fusion of traditional Thai flavors and a classic comfort dish. This easy-to-make quiche swaps out the crust for a light, protein-packed base of eggs and creamy coconut milk, intertwined with the irresistible aroma of Massaman curry paste. Packed with vibrant veggies like baby spinach, sweet potatoes, and red bell peppers, and optional shredded chicken for added heartiness, this quiche is a nutrient-rich, gluten-free delight. With hints of garlic, fish sauce, and fresh cilantro, every bite is a harmonious blend of savory and slightly sweet flavors. Perfect for breakfast, brunch, or even a light dinner, this quiche is as versatile as it is flavorful. Serve it warm and watch it disappear!
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Recipe Information
Ingredients
- 6 large Eggs
- 1 cup Coconut milk
- 2 tablespoons Massaman curry paste
- 1 cup Cooked chicken breast, shredded (optional)
- 2 cups Baby spinach leaves
- 1 medium Red bell pepper, diced
- 1 cup Sweet potato, peeled and cubed
- 1 small Yellow onion, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Fish sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or quiche pan with olive oil.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3 minutes.
Add the diced red bell pepper and sweet potato cubes to the skillet. Cook for 5-7 minutes, stirring occasionally, until slightly tender but not cooked through. Remove from heat and set aside.
In a large mixing bowl, whisk the eggs until well combined. Add the coconut milk, Massaman curry paste, fish sauce, salt, and black pepper, whisking until smooth and fully mixed.
Fold the baby spinach, sautéed vegetables, shredded chicken (if using), and half of the chopped cilantro into the egg mixture. Stir gently to combine.
Pour the mixture into the prepared pie dish, spreading it out evenly.
Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the center and a knife inserted comes out clean.
Remove from the oven and let it cool for 5-10 minutes before slicing.
Garnish with the remaining cilantro and serve warm. Enjoy!
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1319 mg | 440% | |
| Sodium | 3697 mg | 161% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 38.4 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 386 mg | 30% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2746 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
