Let me say easy-peasy. Crustless quiches are the bomb, and so easy to make. Try this spin, savory, satisfying with just enough of a tang with the sun dried tomatoes.
What You'll Need:
6-8 eggs, beaten
2 c fresh broccoli
1/4 c sun dried tomatoes, chopped
4-6 ounces goat cheese
salt and pepper
Grease a pie pan with coconut oil.
Heat oven to 350*
Meanwhile, steam broccoli. Your goal is to cook out the water so that your quiche doesn't end up getting mushy.
Pour cooked veggies into pie pan. Cover with whisked eggs. I recommend starting with 6 eggs, and adding 1 or 2 if you need to.
Top with cheese, salt, pepper.
Bake for 35-40 minutes, or until a toothpick comes out clean. Serve with a side of freshly dressed greens, soup, or baked hashbrowns.