Crustless Quiche Recipe For Your Next Brunch (VIDEO)

Here’s a recipe for crustless quiche that you can add to your upcoming brunch that’s sure to be a crowd-pleaser. It’s filled with vegetables and eggs, high protein, low carb, dairy-free and gluten-free. Leftovers, if any, can be stored in the fridge and consumed within next day or two.

Ingredients:

• 3 medium rainbow carrots, grated
• 2 medium zucchini, grated
• 2 cups baby spinach
• 6 eggs
• 1 cup egg whites
• ½ tbsp dried thyme
• Salt and pepper
• Coconut oil spray

Directions:

1. Grate carrots and zucchini.
2. Heat a cast iron skillet and coat with coconut oil cooking spray.
3. Add the carrots, zucchini, baby spinach into the skillet.
4. Cook until the vegetables soften about 5 minutes. Remove from heat and let it cool.
5. Preheat oven to 350 degrees F.
6. In a mixing bowl, whisk eggs and egg whites.
7. Sprinkle dried thyme, salt and pepper and whisk.
8. Pour egg mixture into the skillet with the vegetables.
9. Bake for about 20-30 minutes or until set.
10. Let it cool. Slice, plate, and ready to serve!