Here’s THE weekend brunch recipe you’ve been looking for!

Not only is this quiche extremely DELICIOUS, but it also bakes up REALLY PRETTY, so be sure to invite some friends and family over!

“I just made the spinach quiche and CJ (my husband) said, “that’s wonderful!” It’s SUPER good!”

-Haley Cottey

➡️ Rachel’s Tips:

Double up this recipe and make 2 while you’re at it because it reheats really well for future breakfast or lunches during your week ahead.

I love to use fresh spinach for this recipe when I have it on hand. I use A LOT (like 4-6 heaping cups fresh), and lightly saute it down in a skillet with the mushrooms for just a few minutes before adding it all into this recipe.

Makes 4-6 servings

Ingredients:

• 1 Tbsp olive oil, or avocado oil
• 8 oz fresh mushrooms
• sea salt and fresh ground black pepper, to taste
• 8 large eggs
• 1 cup milk of choice, I used unsweetened coconut milk
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup oat flour/ground oats
• 1/2 tsp baking powder
• 8 oz frozen spinach, thawed
• 1/2 cup feta cheese, crumbled, divided
• 1/2 cup grape or cherry tomatoes, halved
• fresh herbs such as basil for garnish, optional

Instructions:

Preheat your oven to 400 degrees f. Lightly grease or spray a 10-inch quiche tart pan, then (preferably removable bottom) place it into a large tray to avoid spillage through the bottom.Heat the oil in a skillet over medium-high heat. Add in your mushrooms and sauté for 5 minutes, or until golden brown. Season with sea salt and pepper to taste and set aside.In a large bowl, whisk eggs, milk, and all seasonings. Stir in the oat flour and baking powder. Squeeze as much water as possible from the thawed spinach, then add it into the egg mixture, together with half of your crumbled feta. Season with a pinch of sea salt and pepper, and whisk to combine. To assemble your quiche, layer the mushrooms on the bottom of your tart pan. Pour in the egg and spinach mixture, then top with cherry tomatoes and the remaining feta cheese.Bake for 25-30 minutes, or just until the center is set and the top is golden. Allow your quiche to cool before slicing and serving, garnish with fresh herbs and enjoy!Stays great refrigerated for up to 3 days. Enjoy and remember to tag me @CleanFoodCrush in your posts.

❤Rachel

Spinach Mushroom Crustless Quiche

Category Breakfast

Ingredients

• 1 Tbsp olive oil, or avocado oil
• 8 oz fresh mushrooms
• sea salt and fresh ground black pepper, to taste
• 8 large eggs
• 1 cup milk of choice, I used unsweetened coconut milk
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup oat flour/ground oats
• 1/2 tsp baking powder
• 8 oz frozen spinach, thawed
• 1/2 cup feta cheese, crumbled, divided
• 1/2 cup grape or cherry tomatoes, halved
• fresh herbs such as basil for garnish, optional

Instructions

1. Preheat your oven to 400 degrees f.
2. Lightly grease or spray a 10-inch quiche tart pan, then (preferably removable bottom) place it into a large tray to avoid spillage through the bottom.
3. Heat the oil in a skillet over medium high heat. Add in your mushrooms and sauté for 5 minutes, or until golden brown. Season with sea salt and pepper to taste and set aside.
4. In a large bowl, whisk eggs, milk, and all seasonings. Stir in the oat flour and baking powder.
5. Squeeze as much water as possible from the thawed spinach, then add it into the egg mixture, together with half of your crumbled feta.
6. Season with a pinch of sea salt and pepper, and whisk to combine.
7. To assemble your quiche, layer the mushrooms on the bottom of your tart pan. Pour in the egg and spinach mixture, then top with cherry tomatoes and the remaining feta cheese.
8. Bake for 25-30 minutes, or just until the center is set and the top is golden.
9. Allow your quiche to cool before slicing and serving, garnish with fresh herbs and enjoy!
10. Stays great refrigerated for up to 3 days.

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