Sunday Food Prep: Easy Crustless Quiche
If you’ve followed me for any amount of time, you already know that Sundays in my house look pretty much the same every week.
I get up early, plan out our meals, head to Whole Foods and Sprouts, and then spend a few hours cooking so we’re set for the week ahead. It’s not glamorous, but it makes my life so much easier Monday through Friday.
Having food ready to go keeps us from making last-minute decisions, ordering takeout, or grabbing whatever is easiest instead of what actually makes us feel good.
Two things I almost always make are a big pot of stew and this crustless quiche. They’re easy, filling, and perfect for grab-and-go meals all week long.
So I figured I’d finally share one of my go-to staples with you.
Crustless Quiche Recipe
Ingredients:
15 large eggs
3 cups fresh spinach, chopped
½ medium onion, chopped
5 white mushrooms, sliced
3 cloves garlic, minced
1½ cups coconut milk
1½ teaspoons baking powder
Sea salt and freshly ground black pepper, to taste
Directions
Preheat your oven to 350°F.
In a large bowl, whisk together the eggs and coconut milk. Because there are so many eggs, I usually grab a hand mixer to make it easier.
Once combined, add in the spinach, onion, mushrooms, garlic, baking powder, salt, and pepper. Mix well so everything is evenly distributed.
Grease a 9x11 baking dish and pour the mixture in.
Bake for about 40 minutes, or until the center is set. Since this is a thick quiche, I usually start checking it around the 30-minute mark.
Let it cool slightly, then slice into squares. I store them in containers or zip-top bags so they’re easy to grab for breakfast, lunch, or a quick protein-packed snack.
This recipe is one of my go-to meal prep staples because it’s filling, flexible, and makes the week so much easier. You can swap the veggies, add herbs, or change up the seasoning depending on what you have on hand.
If you’re trying to stay consistent with healthy eating, having something like this ready to go can make all the difference.
