Paleo Mushroom and Spinach Breakfast Quiche
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
Introduction
Paleo Mushroom and Spinach Breakfast QuicheI 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 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.