Paleo Breakfast Quiche
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Lexaann87
Posts: 1
Healthy, easy to do quiche, recipe. Low sodium, lactose intolerant and low-carb diet friendly! If you make the full recipe you can cut it into squares and package them separately into zip lock baggies for quick on the go breakfasts or snacks. 
You will need:
eggs
fresh spinach, chopped
medium onion, chopped
white mushrooms sliced
cloves garlic, minced
coconut milk
baking powder
Sea salt and freshly ground black pepper to taste
Baking dish (either 11 X 9 or split into three smaller, sqaure, pans)
olive oil cooking spray to grease the pan
Measurements: (Serves 15 People)
Egg - Whole, Raw, Fresh, 15 egg
Delmonte - Fresh Cut Chopped Spinach, 3 cup
Onions - Raw, 0.5 medium (2-1/2" dia)
Mushrooms- Button - Cultivated White, 5 Medium (84 g/3oz)
Fresh Garlic - Garlic Clove, 3 Medium Clove (4g)
Silk - Pure Coconut Milk , 1.5 cup
Shur Fine - Baking Powder, 1.5 tsp
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. (You can make the recipe with your own favorite vegis!)
Now you are left with greasing/spraying 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, 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. Enjoy!
Nutritional Information:
Calories Carbs Fat Protein
Total: 1423 59 83 108
Per Serving: 95 4 6 7
You will need:
eggs
fresh spinach, chopped
medium onion, chopped
white mushrooms sliced
cloves garlic, minced
coconut milk
baking powder
Sea salt and freshly ground black pepper to taste
Baking dish (either 11 X 9 or split into three smaller, sqaure, pans)
olive oil cooking spray to grease the pan
Measurements: (Serves 15 People)
Egg - Whole, Raw, Fresh, 15 egg
Delmonte - Fresh Cut Chopped Spinach, 3 cup
Onions - Raw, 0.5 medium (2-1/2" dia)
Mushrooms- Button - Cultivated White, 5 Medium (84 g/3oz)
Fresh Garlic - Garlic Clove, 3 Medium Clove (4g)
Silk - Pure Coconut Milk , 1.5 cup
Shur Fine - Baking Powder, 1.5 tsp
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. (You can make the recipe with your own favorite vegis!)
Now you are left with greasing/spraying 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, 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. Enjoy!
Nutritional Information:
Calories Carbs Fat Protein
Total: 1423 59 83 108
Per Serving: 95 4 6 7
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