It’s been a while since I posted a great, carb-free, breakfast (or lunch and dinner) meal. So, how about a delectable, crust-less, vegetable, quiche for a delicious guilt-free meal? This quiche is vegetarian but still protein packed and you cannot go wrong with this easy recipe. Quiche is so great during the spring for a light, warm, breakfast in the still chilly morning hours. It is also paleo inspired and filled with nutrients to fuel your body for the long day ahead!
10oz broccoli florets (about 2 cups)
1/2 cup sliced mushrooms
1/2 cup chopped spring onions
1 cup spinach
1 tsp minced garlic
1/2 cup 0% M.F Greek Yogurt
4 egg whites (carton -3/4 cup)
2 whole eggs
1/2 cup + 2 tbs shredded feta, cheddar, or goat cheese
salt and pepper to taste
1/8 tsp nutmeg
Preheat your oven to 400F. Meanwhile, over medium heat, cook the onions, mushrooms, garlic, and spinach for a few minutes until the spinach is wilted. For this you can use 1/4 tsp of coconut oil as needed or some healthy cooking spray. Then, whisk together the eggs, egg whites, Greek yogurt, nutmeg, 2 cups of cheese, and the salt and pepper. Stir in the cooked vegetables and broccoli in to the egg mixture. Next, pour the mixture in to a 9 inch pie pan, wiped with minimal coconut oil (1/8 tsp melted), then top with the remaining cheese. Cook for 30-35 minutes until lightly browned and enjoy! I like to devour this quiche with a cup of Sencha green tea or organic french press coffee in the morning.
Nutrition per serving (yields 6)
106.8 calories, 5.3g carbs, 4g fat, 12g protein
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