Crustless Tarragon Quiche

This is a super easy, bright and healthy way to start off your day. Serve warm or chilled, great for entertaining or meal-prep snack you can enjoy through a few days. Packed with nutrients, chlorophyl, protein and flavor. And yes, this crustless quiche is also gluten-free. Enjoy!

Crustless Tarragon Quiche 

by Sarah Farsh October 27, 2019

• Glass or non-stick pie pan
• 3 whole organic cage-free eggs
• 1 cup (or more depending on your pan size) organic egg whites
• Vegans can sub eggs with 1 pack tofu, 1/2 sweet onion, 1 tbsp turmeric, 1 tbsp tamari, 2 tbsp nutritional yeast all blended together in food processor to make "egg" mixture. 
• 1 sun dried tomato, finely chopped
• 1 tbsp cauliflower flour (or chickpea flour)
• 1 tsp baking soda
• 1/2 tsp unfiltered EVOO (you can leave out or use coconut oil)
• 1/2 tsp red chili flakes
• 1/2 tsp garlic powder
• 1/2 cup tarragon, chopped
• 1/2 cup parsley, chopped
• 1-2 tbsp fresh dill, chopped
• 1 tbsp chives, chopped
• cherry tomatoes, sliced
• 1 tbsp raw pecorino ramano
• Vegans can sub with vegan parmesan cheese or crushed macadamia nuts

Whisk all ingredients together minus cherry tomatoes into pie pan, I like to add the greens last so they don't bruise. Top with tomatoes and bake in oven at 350 for 30-40min until center is almost set but jiggles slightly when dish is shaken. Let stand for 5 minutes before cutting into wedges. You can also poor mixture into cupcake sheets for cute and easy individual servings.