Most of my followers know that Sunday at my house is pretty much always the same. Get up early, plan out all the meals for the week, head to Whole Foods and Sprouts to get it all, and then cook up a storm so that we have food to eat all week.
This keeps us on track and away from temptations. One of the worst things you can do when it comes to eating is not have a plan!
Two things that get made every week are the quiche and the stew! They are easy to make in bulk and make enough servings to last the week so they have become staples in my house. I thought I’d share one them with you today 🙂
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.