Divine Crust-less Quiche

8 servings

  • Coconut oil or butter
  • 8 eggs
  • 1/3 cup of milk of choice
  • 100ml fresh cream
  • ½ cup crumbled feta or goats cheese
  • 3 cups chopped kale or spinach
  • 2 cups chopped portobello mushrooms
  • 1 cup
  • 1 ½ tsp mixed dried herbs
  • ½ tsp sea salt
  • Freshly ground black pepper to taste

Quiche Instructions:                                                 

  1. Pre-heat the oven to 175 degrees. Coat a pie pan or baking dish with coconut oil or butter.
  2. Add a little coconut oil or butter to a frying pan under medium heat and cook the mushroom and kale, stirringly occasionally until kale is slightly soft but still crunchy.
  3. In a separate bowl, whisk the eggs with the cream, milk, spices and salt and pepper.
  4. Spread veggies on the bottom of prepared quiche dish and sprinkle on the feta cheese
  5. Pour the egg mixture over the veggies and cheese and push under any ingredients not covered by the egg mixture to prevent burning.
  6. Bake uncovered for approximately 30min or until golden brown around edges.
  7. Let quiche rest at room temperature for 10-12 minutes, then cut into eight slices and serve.

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