I diced up a cup of organic spinach, 4 mini sweet bell peppers, and then mixed them with 1 1/2 cups of shredded hash browns.
After greasing 18 muffin tins I sprinkled the first three ingredients in.
Next I mixed 10 eggs and 1 1/2 cups goat milk. I seasoned it with a little garlic, salt and pepper; then poured it over the veggies already in the tins.
(I used 1/4 cup measuring cup for this part and it worked perfectly)
After topping them with a smidgen of goat cheese (1/8 cup grated split equally between the tins) they were ready for the oven.
About 25 minutes at 350 F (or until they are fully cooked).
Here they are, all golden brown and ready to eat.
Running a butter knife gently around them first, they easily turned out of the tins when I tipped them upside down. I topped them with a small slice of avocado (one small one split equally between all 18).
They were delicious, gluten-free and dairy-free! My kids and hubby gobbled them up!
Here is the nutrition info per quiche:
Total Calories 90
Total Fat 5.2 grams
Protein 5.8 grams
Total Carbs 3.9 grams
Perfect for the PCOS Diet, a low-carb diet or a Gluten or Dairy Free Diet!
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