Kitchen Sink Quiche (No Cheese or Crust)
Anything goes for veggies in this easy brunch/dinner meal!
Ingredients (serves 6):
8-12 organic eggs (2 per person)
PLUS 6-8 cups veggies, sliced thin or diced (see my list below)
2 TBS fresh thyme (or 1-2 tsp dried thyme or herbs de provence)
1/2 tsp baking powder
sea salt & pepperVeggies used in this picture:
1 green pepper, julienned
1/2 red pepper, julienned
1/2 package mushrooms, sliced
1 sweet white onion, julienned
2-4 cups baby spinach, roughly chopped
3-4 stalks asparagus, chopped
Preheat oven to 350. Saute all veggies & herbs with coconut oil.* Season with sea salt & pepper to taste. In separate bowl, whisk eggs & baking powder. Transfer veggies to a greased pie plate (or round cake pan). Pour egg mixture over top. Bake for 35-40 minutes until eggs set (stop jiggling in the middle).
*Ideally you saute veggies in a pan you can put in the oven, like a cast-iron pan. I didn’t so I had to transfer to a greased pie plate to bake the quiche.