Ingredients
The following ingredients have 5 Servings
- 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
Instruction
- 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.
