Crustless Quiche

A gluten free and low-carb alternative to either breakfast, lunch or dinner.

This keeps really well in the fridge for up to one week and can be quickly heated up in the microwave.

I have spinach, zucchini, bell peppers and sliced mushrooms in this quiche, but you can mix it up with any vegetable you prefer.

Yield: 8 slices

Difficulty Level: Easy

Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients

9 large eggs

1 pound fresh baby *spinach

1 large red bell pepper, sliced (or any color pepper of choice)

1 medium zucchini, halved lengthwise, then diced

1/2 cup portabella mushrooms, sliced

1 1/2 tablespoons nutritional yeast

1 1/2 teaspoons sea salt (or any salt and adjust to your taste)

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon onion

Instructions

Heat oven to 350F.

Prepare a round 9 inch pie dish by spraying oil.

Heat a large pan on medium heat. Add the spinach, stirring occasionally to not burn. When the spinach has reduced in size, turn off heat and transfer spinach to a plate. Allow it to cool enough to transfer to nutmilk bag and squeeze the water out.

While the spinach is cooling, heat the same pan on medium high, add oil and saute the mushrooms, bell pepper and zucchini until any released water has evaporated. This should take about 5-7 minutes. Remove onto a plate and let it cool a few minutes.

Add the eggs into a large bowl and beat until there are no lumps and no visible whites. Add all seasonings and whisk together. Add in the vegetables and combine well.

Transfer to the pie dish and bake for 30 minutes until the center is set. Allow to cool at room temperature before serving.

Tip:

• Frozen spinach will work too. Just be sure to thaw it completely, warm it per package instructions and squeeze the water completely out.