+ Food Prep Inspiration
 
 
Serves: 6
Ingredients
  • 8 oz. Mushrooms, sliced
  • 1 bellpepper, cut into small strips
  • 1 8 oz. bag spinach
  • 1 shallot, minced
  • 10 pieces of small asparagus, cut in half
  • 10 eggs, beaten, and seasoned with salt and pepper (optional: add 2 tbsp. milk)
  • 1 porcini buillon cube
  • ⅛ tsp. dried thyme
  • ½ cup water for mushrooms
  • 2 tbsp. water for spinach
  • salt and pepper
  • avocado oil
  • ¼ cup gruyere cheese, shredded
Instructions
  1. Preheat oven to 375 degrees F.
  2. Place medium size non-stick pan on stove, turn heat to medium, and drizzle about 2 tsp. of avocado oil. Once heated, add the shallot and saute until it begins to turn translucent, about 5 minutes. Remove and set aside.
  3. In the same pan, pour in about 2 tsp. of avocado oil, add the mushrooms, season lightly with salt and pepper, and toss every couple minutes. Once the mushrooms begin to sweat, about 6 minutes through, add in the dried thyme, pour in the water and buillon cube. Let the water cook off, about 5-6 minutes, stirring halfway through, and then place the mushrooms in a bowl to the side.
  4. Still in the same pan, add another tsp. of avocado oil and add pepper. Season with salt and pepper, and cook until it blisters, about 5-7 minutes, then set aside.
  5. Repeat the last step with the asparagus, then set it aside. Finally, add in 2 tbsp. water, and saute the spinach. Cook about 3 minutes until it wilts, then strain and press the spinach in a strainer, and set aside.
  6. Take each lekue non-stick muffin cup (or just a cupcake pan), and fill about halfway with the beaten eggs. Then add in any of the desired toppings, and a pinch of cheese if you would like.
  7. Place the quiches in the oven and bake for 15-17 minutes. You can test for doneness by placing a fork through them, you do not want them to overcook so if they are no longer runny take out! I usually do not go past 15 minutes!!
Recipe by A Tasty Mess at https://atastymess.com/loaded-veggie-crustless-quiche-and-food-prep/