Crustless Broccoli Mushroom Quiche

• 5 large eggs, Whole, raw
• 12 cup almond milk
• 1 cup cheese, Mozzarella, part skim milk
• 14 cup cheese, Cheddar
• 1 cup mashed cauliflower
• 1 12 cups broccoli, Raw
• 12 cup mushroom
• 2 stalks onions, Young green, tops only
• 1 pepper, Peppers, Jalapeno, raw
• 14 cup bacon bits, Ready to Serve 7 g
• 12 teaspoon salt
• 12 teaspoon pepper
• 12 teaspoon cayenne

1. The mashed cauliflower is essentially a mashed potato substitute recipe you can get anywhere here on Food.com or other sites.
2. Use a left over batch that has had a day or more in the fridge, so it is firmly textured.
3. Line a baking dish/casserole dish with this thick mash like a pie crust.
4. Blend the eggs, almond milk, cheese together.
5. Chop all the vegies into bite sized pieces.
6. Mix veggies into the bowl with the egg mixture.
7. Pour entire mixture over the mashed cauliflower "crust".
8. Bake for about an hour.
9. Near the end, check every 5 minutes or so to see if the center is firm.
10. Bake in 5 minute increments until you have the desired texture, without moisture in the middle.
11. Let rest for about 5 minutes or more before slicing and serving.

eggs, almond milk, cheese, cheese, cauliflower, broccoli, mushroom, stalks onions, pepper, bacon bits, salt, pepper, cayenne

Taken from www.food.com/recipe/crustless-broccoli-mushroom-quiche-519186 (may not work)