Brunch

Paleo Mushroom and Spinach Breakfast Quiche is for Breakfast.

Paleo Mushroom and Spinach Breakfast Quiche takes 10 minutes to prepare.

Paleo Mushroom and Spinach Breakfast Quiche takes 30 minutes to cook.

Paleo Mushroom and Spinach Breakfast Quiche makes 6 servings.

The ingredients for Paleo Mushroom and Spinach Breakfast Quiche are:

15 large eggs;
3 cups fresh spinach, chopped;
.5 medium onion, chopped;
5 white mushrooms sliced;
3 cloves garlic, minced;
1.5 cup coconut milk;
1.5 tsp baking powder;
Sea salt and freshly ground black pepper to taste;

Here is how you make Paleo Mushroom and Spinach Breakfast Quiche:

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.Now you are left with greasing 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, I scrape 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.Serving Size: 6 Number of Servings: 6Recipe submitted by SparkPeople user AMBERSFITNESS.

The nutritional information for Paleo Mushroom and Spinach Breakfast Quiche is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 193.6

• Total Fat: 13.6 g
• Cholesterol: 370.0 mg
• Sodium: 234.2 mg
• Total Carbs: 3.7 g
• Dietary Fiber: 0.7 g
• Protein: 13.4 g