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Kale and Mushroom Quiche



Kale and Mushroom Quiche

  • 10 eggs
  • 2 cups of greens, sliced thinly
  • 3 yellow onions, sliced thinly
  • 2 cloves of garlic, minced
  • ½ cup coconut milk
  • Whatever extra veggies you have, chopped
  • 2 tbsp butter
  • ½ cup cheese of your choice, grated or crumbled
  • ¼ cup almond flour
  • 1 tbsp butter
  • Sea salt

Preheat oven to 350F/180C.

In a skillet melt the 2 tbsp of butter, and toss in your onions. Lower heat, and caramelize for about 15 minutes. Toss in your garlic, and the rest of the veggies.

In a  baking dish, transfer the veggie mix into the bottom and spread out.

Whisk together the eggs, some salt, and coconut milk. Pour over the veggies.

In a food processor, pulse the almond flour, salt, and butter until a crumb forms. Sprinkle crumbs and the cheese over the eggs. Pop it in the oven for 10-30 minutes, depending on the depth of your pan/skillet. You don’t want the middle to jiggle anymore.

Serve and enjoy!

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Dana Dinnawi

Dana Dinnawi is an Integrative Nutrition health coach specializing in empowering women to improve their health and family life. She received her training from the Institute for Integrative Nutrition, where she studied more than one hundred dietary theories and a variety of practical lifestyle coaching methods. She can be reached through her website and Facebook page.

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