Paleo Cheese-less /Crust-less Quiche

• 4 large eggs
• 2/3 cup coconut milk
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 1 dash nutmeg
• 1 dash cayenne
• 3 medium mushrooms (I like baby bellas) sliced
• 1 1/2 cup chopped fresh spinach
• 1/2 onion diced
• 1 clove garlic curshed and minced

1. Preheat oven to 350
2. Saute onions, garlic, and mushrooms until slightly browned.
3. Add fresh spinach to saute pan.
4. Let spinach completely wilt.
5. Let sauted veggies cool.
6. In a bowl mix eggs, coconut milk, and seasonings until well blended.
7. In a non-stick muffin tin place sauted veggies in the bottom of each well.
8. Using a 1/4c.
9. Measuring cup pour the egg mixture over the sauted veggies.
10. Fill each cup no more that 3/4 to the top.
11. Bake for 20 -25 min or until fluffy and lightly golden brown on top.
12. Cool and enjoy!!
13. :)

eggs, coconut milk, salt, black pepper, nutmeg, cayenne, mushrooms, fresh spinach, onion

Taken from cookpad.com/us/recipes/340106-paleo-cheese-less-crust-less-quiche (may not work)