gluten free, paleo
I love to sleep and I often hit the snooze button more than once in the morning when I wake up. I try to think of things I can eat really quickly for breakfast, either on the go in my car, or just standing in front of the sink (bad, I know) while I’m throwing all of my stuff in my school bag. I am definitely guilty of eating oatmeal with blueberries in a bowl at stop lights or hard boiled eggs. Nothing wrong with that, but it gets boring (and quickly). I’ve made these veggie frittatas, but nothing with a crust. This makes for a quick, easy, on the go (or stand over the kitchen sink) breakfast that lasts all week! Healthy and full of extra veggies (always a plus) and you can really just use whatever it is in the fridge). And SUPER yummy!
Makes 8 slices of quiche
Ingredients:
(for the filling)
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2 cups of spinach, washed and chopped
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1 cup of mushrooms, washed and sliced
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1 onion, washed and chopped
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1 pepper, washed and chopped
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2 medium ripe tomatoes, washed and chopped
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1/2 cup non dairy milk
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5 eggs
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1 tablespoon garlic
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2-3 tablespoons nutritional yeast (optional)
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salt, pepper, red pepper, etc. to taste (I used a pinch of salt, and lots of crushed red pepper for some kick)
(for the crust)
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3/4 cup coconut flour
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2 eggs
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1/2 cup coconut oil or ghee, melted (plus more for greasing)
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salt (optional)
Instructions:
1. Preheat the oven to 350 degrees.
2. Mix crust ingredients together and press into a greased pie pan.
3. Bake in the oven for 10 minutes (remove and set aside when finished).
4. Wash and chop all veggies (except tomatoes) and saute in a large pan with coconut oil.
5. When fully cooked, mix in a large bowl with all other filling ingredients (including tomatoes).
6. Pour filling into the quiche crust and place in the oven for 30-40 minutes (until a toothpick comes out clean).
7. Divide into 8 slices and enjoy (or pack away for breakfasts)!
Nutritional Information: Calories: Fiber: Sugar:
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