Paleo Mushroom and Spinach Breakfast Quiche
- Minutes to Prepare:
- Minutes to Cook:
- 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;
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 I’d 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. It’s 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, I’d 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.
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 I’d 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. It’s 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, I’d 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.
Nutritional Info 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
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