Crustless Spinach & Sweet Potato Quiche

Trying out a new breakfast quiche for my mom's breakfast this week! My mom has always loved quiches, so one way to keep her happy with all of her paleo food is to make meals with familiar names of foods she used to like. It works majority of the time at least. For this quiche I totally changed the original recipe below and used ingredients I thought my mom would enjoy instead. Specifically, I swapped the cubed pumpkin for sweet potatoes and kale for baby spinach, and I left the mushrooms out all together. This was a pretty basic veggie and pumpkin quiche, so you can make ingredient swaps to your liking just like I did. Maybe next time I will try the recipe as is and see how my mom likes it. Anyways, if you don't have time for breakfast in the morning then prepping your breakfasts ahead of time can really help you out during the week. These egg recipes are always simple and easy to prep, always turn out tasting good, and are a great on-the-go breakfast option!

Crustless Vegetable & Pumpkin Quiche
Ingredients:

• 1 Tbsp. avocado oil
• 2 c. cubed pumpkin (I used sweet potato instead)
• 3 c. chopped kale (I used spinach instead)
• 1 heaping c. chopped mushrooms (I omitted these)
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. paprika
• 8 eggs, whisked
• salt and pepper, to taste

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Heat a large skillet over medium heat. Add avocado oil and let it get hot, about 30 seconds. Add pumpkin and cook 7-8 minutes, stirring occasionally, until browned and softened. Add kale and cook for another 1-2 minutes until slightly wilted. Add mushrooms and spices and cook for another 1-2 minutes until softened.
3. Pour mixture into a greased pie pan. Add whisked eggs and stir to make sure everything is mixed well. Bake for 25-30 minutes until eggs are cooked through. Enjoy!

Original recipe found here​