Crustless Quiche 1024This delicious spinach and mushroom quiche is gluten and dairy-free.  Add chili peppers for a little spice or use red bell peppers for a milder flavor. 


6 Organic, Cage-Free Eggs  or regular eggs

3/4C Cashew or Almond Milk

1 Package or Bunch of Fresh Spinach, about 5 ounces

1/2 package or about 8-10 Fresh Mushrooms

1/2 Onion

1 Garlic Clove, pressed

1/2 Red Bell Pepper OR 2 Chili Peppers

1T Expeller Pressed Safflower or Grapeseed Oil or other oil suited for high heat cooking

1t Himilayan or Celtic Sea Salt

Fresh Ground Pepper – dash

Extra Virgin Olive Oil – to coat pie pan or quiche dish or fluted baking dish

DIRECTIONS: preheat oven 375 degrees.

Mince onion and garlic in a food processor or chop onion by hand and press garlic.  Remove stem, membranes, and seeds from pepper, and chop.  Wash and slice mushrooms.

In a large skillet heat 1T oil suited for high heat cooking.  Add vegetables and sautee until just tender.  Remove from heat and set aside.

Crack eggs into medium bowl and whisk briskly with milk of your choice, salt, and pepper.  Mix in cooked vegetables.

Coat pan of your choice: pie pan, quiche dish, fluted baking dish, with extra virgin olive oil.  Turn egg and vegetable mixture into oiled pan and put in preheated oven and bake 25 to 30 minutes, until lightly browned and puffy around the edges.  Center should be firm.

Remove from oven, slice, and serve.

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