This is an easy, yet very customizable recipe. Consider this your breakfast home base. This is paleo-friendly recipe can include whatever veggies you have on hand.
Prep Time:10 minutes |
Cook Time:30 minutes |
Ready In:40 minutes |
Ingredients:
- 5 large free-range eggs
- 1 1/2 cup(s) organic spinach (chopped)
- 1/2 medium onion (chopped)
- 1 clove(s) garlic (minced)
- 1/2 cup(s) coconut milk
- 1/2 teaspoon(s) baking powder
- sea salt (to taste)
- freshly ground black pepper (to taste)
Instructions:
Preheat oven to 350F.
In a large bowl, whisk the eggs and coconut milk together. Make sure you mix things up really well, I slacked a little and the yolk ended up being quite chunky in the finished product. As you continue to whisk, start adding in all the other ingredients.
Now you are left with greasing a 9” pie dish and pouring everything in. Bake the quiche for about 30 minutes, or until cooked through in the center. I also like when the edges get golden brown and have a little crunch to them.
If you are opened to consuming some dairy, it is quite popular to add some cheese into the quiche. If you choose to do so, I would recommend using a sharp cheese like cheddar or gruyere. Unfortunately, I will have to leave it to you to experiment with portions, as I have never made it with cheese, mainly because it’s already so delicious without.
Adapted from http://paleodietlifestyle.com/basic-spinach-quiche/
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