I have mentioned before that Sunday is usually food prep day in my house. One thing that gets made without fail is this quick breakfast food! I based this off a small recipe I found, added my own stuff and tripled it to make sure it lasted a week.
It is amazing and I look forward to it every week!
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;
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.