Italian Crustless Quiche with Sun Dried Tomatoes & Prosciutto | PALEO, Whole30
Servings: 4
Calories: 421kcal
Ingredients
- 2 tbsp cooking fat (ghee or extra virgin olive oil)
- 1/2 cup chopped spinach or kale
- 1/2 cup crimini mushrooms, sliced
- 2 tbsp sun-dried tomatoes, julienned
- 4 slices prosciutto, chopped
- 8 eggs
- 13.5 oz can full fat coconut milk
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Preheat the oven to 325ºF. Grease a baking dish of your choice (at least a 9" diameter) with extra olive oil or ghee.
- Heat the cooking fat in a large skillet over medium heat. Add the spinach or kale, prosciutto, sun dried tomato, mushrooms, and garlic, and sauté for 5 to 6 minutes, or until vegetables are tender.
- In a medium bowl, lightly whisk the eggs. Stir in the coconut milk, whisking until smooth. Season with salt, pepper, and nutmeg, and stir again.
- Spread the sautéed vegetables over the bottom of the greased baking dish, then pour the egg mixture over top.
- Transfer to the oven and bake for 30 minutes, or until the center jiggles slightly. Cool to room temperature before serving, allowing it to fully set.
Nutrition
Calories: 421kcal | Carbohydrates: 6g | Protein: 15g | Fat: 39g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 333mg | Sodium: 491mg | Fiber: 1g | Sugar: 1g | Iron: 5mg