This Crust-less vegetable quiche is quickly becoming my favorite go to breakfast! It’s simple and fast, I basically open the fridge and toss in any left over veggies lost in the back of the fridge! And the bonus is…that you can eat it all week if stored in an air tight container, but I doubt it will last that long. I have been know to eat eggs for breakfast, lunch and dinner, cause that’s how I roll! The combinations are endless…try adding herbs like fresh basil or Feta cheese, these items pack a lot of flavor using small amounts, which means less calories. Let’s get started…
Pre heat oven to 350 degrees. Grease a 9-inch pie dish with oil or Pam cooking spray. In a large frying pan, on medium heat add a tsp of coconut oil. Once melted add your choice of veggies and stir occasionally for about 6-8 min, til soft. If you’re adding garlic or tomatoes wait til the last two minutes and stir in. Transfer veggies to your pie plate. In a large bowl whisk together eggs, coconut milk and salt and pepper. Pour egg mixture over vegetables. lightly sprinkled the top of the raw mixture with crumbled Feta…remember a little goes a long way!
Place in oven slowly and bake for about 35-40 mins. depending on your oven. Take a tooth pick and stick into middle of the quiche and if it comes out clean it’s cooked. Let the quiche sit for a few minutes to settle, then enjoy!
2 cups chopped kale, spinach or Swiss chard (stems removed)
1/2 cup chopped zucchini or summer squash 1/2 cup mushrooms
1 green onion, 1 clove garlic, 1/3 chopped peppers
10 large eggs, 1/4 cup canned Coconut milk, dash of salt and pepper, 3 Tbsp Feta