Cheddar-Vegetable Crustless Quiche

Gluten-free quiche that is Paleo and keto-friendly.

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Ingredients

1. 1 red or white onion, chopped
2. 6 mushrooms, chopped
3. 1 Tbsp. / 15 ml olive oil
4. ¼ cup / 60 ml raw spinach, chopped
5. ½ cup / 120 ml cheddar cheese, grated
6. 4 eggs, preferably organic omega-3 or pastured
7. ½ cup / 120 ml half-and-half (or heavy cream for keto)
8. Salt and ground black pepper to taste
9. 1 tomato, sliced (optional: can be omitted for keto)
10. 1 tsp. / 5 ml fresh rosemary leaves

Directions

1. Preheat oven to 350°F / 175°C.
2. Sauté onions mushrooms in olive oil until tender and start to caramelize.
3. Add spinach and cook until tender.
4. Put cooked ingredients into four (4) small individual ramekins. Add grated cheese.
5. Mix eggs with half-and-half, and add salt, pepper, and rosemary to taste.
6. Pour over vegetables.
7. Add tomato slice (if desired), and bake for 30 minutes.

• Exchanges per Serving: 1½ Protein, 2 Fat, 1 Veg (regular) OR 1½ Protein, 3 Fat, 1 Veg (keto)
• Serving Size: 1 small ramekin (½ cup / 120 ml)

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