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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 193.6
  • Total Fat: 13.6 g
  • Cholesterol: 370.0 mg
  • Sodium: 234.2 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 13.4 g

View full nutritional breakdown of Paleo Mushroom and Spinach Breakfast Quiche calories by ingredient
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Paleo Mushroom and Spinach Breakfast Quiche

Submitted by: AMBERSFITNESS
Paleo Mushroom and Spinach Breakfast Quiche

Introduction

Paleo Mushroom and Spinach Breakfast Quiche
I have mentioned before that Sunday is usually food prep day in my house. One thing that gets made without fail is this quick breakfast food! I based this off a small recipe I found, added my own stuff and tripled it to make sure it lasted a week.
Paleo Mushroom and Spinach Breakfast Quiche
I have mentioned before that Sunday is usually food prep day in my house. One thing that gets made without fail is this quick breakfast food! I based this off a small recipe I found, added my own stuff and tripled it to make sure it lasted a week.

Number of Servings: 6

Ingredients

    15 large eggs;
    3 cups fresh spinach, chopped;
    .5 medium onion, chopped;
    5 white mushrooms sliced;
    3 cloves garlic, minced;
    1.5 cup coconut milk;
    1.5 tsp baking powder;
    Sea salt and freshly ground black pepper to taste;

Directions

Preheat oven to 350F.
In a large bowl, whisk the eggs and coconut milk together. Make sure you mix things up really well, due to the volume of eggs Id even consider a hand mixer. As you continue to whisk/mix, start adding in all the other ingredients.
Now you are left with greasing a 11 x 9 dish and pouring everything in. Bake the quiche for about 40 minutes, or until cooked through in the center. Its a lot of liquid so it does take a while to cook.

The original recipe I based this off of actually was 1/3 of this and it took some practice to get the timing just right, Id check on it starting around 30 minutes just to be safe.

When it is done, I scrape cut it in squares with a pizza cutter and toss them in Ziploc bags or Tupperware so they are easy to pack into lunches or grab on the way out the door for breakfast.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user AMBERSFITNESS.






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