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Before you jump to Paleo Cheese-less /Crust-less Quiche recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is now a lot more popular than in the past and rightfully so. Poor diet is one factor in illnesses such as heart disease and high blood pressure which can place a drain on the economy. Everywhere you look, people are encouraging you to live a more healthy lifestyle but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. In all likelihood, most people assume that it takes a lot of work to eat healthily and that they will have to drastically change their lifestyle. Contrary to that information, individuals can alter their eating habits for the better by implementing a couple of small changes.
Initially, you must be extremely careful when food shopping that you don’t unthinkingly put things in your shopping cart that you don’t want to eat. For example, have you ever checked how much sugar and salt are in your preferred cereal? One nutritious option that can give you a good start to your day is oatmeal. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can be a usual part of your new healthy eating plan.
Thus, it should be quite obvious that it’s not difficult to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to paleo cheese-less /crust-less quiche recipe. To make paleo cheese-less /crust-less quiche you need 11 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Paleo Cheese-less /Crust-less Quiche:
- Prepare cheese less / crust less mini quiche
- Get eggs
- You need coconut milk
- Use salt
- Provide black pepper
- Take nutmeg
- You need cayenne
- Use mushrooms (I like baby bellas) sliced
- Use chopped fresh spinach
- Provide onion diced
- Provide garlic curshed and minced
Instructions to make Paleo Cheese-less /Crust-less Quiche:
- Preheat oven to 350
- Saute onions, garlic, and mushrooms until slightly browned.
- Add fresh spinach to saute pan. Let spinach completely wilt.
- Let sauted veggies cool.
- In a bowl mix eggs, coconut milk, and seasonings until well blended.
- In a non-stick muffin tin place sauted veggies in the bottom of each well.
- Using a 1/4c. Measuring cup pour the egg mixture over the sauted veggies. Fill each cup no more that 3/4 to the top.
- Bake for 20 -25 min or until fluffy and lightly golden brown on top.
- Cool and enjoy!! :)
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