I love cooking and my family loves it too. This year, I am in charge on brunch Christmas morning. What do I have up my sleeve? A meal that is savory, protein and nutrient-rich and satisfying. Happy Holidays!
Sun Dried Tomato, Mushroom, Spinach Basil Crustless Quiche
- 12 organic eggs (pasture-raised preferred)
- 2 small cartons of cage free egg whites (I do this to optimize the macro-nutrient ratio of the meal)
- 1 1/2 cup sliced mushroom
- 2 cups spinach
- 1/4 cup vegetable broth (gluten free)
- 1/2 tsp baking soda
- 1 bushel of fresh basil
- 1 package of sundried tomatoes
- salt/pepper to taste
- 1/2 tsp of baking soda
- 1/4 cup vegetable or chicken stock
- coconut oil
Grease a Pyrex 9×13 (size of cake pan) with coconut oil. I do this by using a sandwich bag as a “glove” and scooping the oil out of the jar.
Preheat oven at 375F.
Layer the sliced mushrooms, spinach, tomatoes and basil in the pan.
In a bowl whisk the eggs, egg whites, baking soda, salt and pepper and vegetable stock.
Pour the egg mixture over the vegetables. Bake for 50-60 minutes, or until there is no liquid in the center. I usually test the “doneness” by poking a toothpick in the middle.
*If you want the quiche to be more moist, I recommend adding 1/4-1/2 cup of organic heavy cream and/or some shredded cheese.
Bacon – US Wellness Meats has awesome sugar free bacon. If you can’t get their bacon in time, I recommend pasture-raised pork bacon and/or bacon that is sulfite free and organic.
Gluten free Oatmeal – A side of oatmeal helps round out this meal, especially to those who are not used to eating a more strict paleo diet. Gluten free oats are less inflammatory than those cross-contaminated with wheat, and I prefer to boil the oats for a creamier texture. Mix in warm spices and a little sea salt.
- Coffee with cinnamon (my blood sugar loves this; I add about 1/2-1 tsp of cinnamon to each cup)
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