Easy Dairy Free Quiche
The truth about this type of recipe for me is that is goes much deeper than something I’m making in the kitchen.
These dairy-free recipes are a window into a different time, and this was one meal that was so easy and filling that I loved to make it. During the time when I was still FINDING my own path in wellness, I fell back on fast and easy recipes like this one.
The preparation and the fact that I could make this and have it last for left overs was paramount!
What was the most impressive part?
The empowerment I felt once I was able to LISTEN TO MY BODY – and FOLLOW MY OWN MESSAGES when it came to what made me feel good and have amazing energy.
Through my WHOLE 30 JOURNEY, I discovered for the first time that I can control over what I put in my body, and exercising that control paid back 10 fold in ENERGY and reduced pain, not to mention amazing sleep and waking up with a ZING in the morning.
If you are struggling with feeling out of control with things in your life, sometimes demonstrating integrity to yourself in one small area can be so powerful.
I recommend it to everyone 🙂
This was the beginning of my path – THE SYNERGY THRIVE Method that connects our BRAIN – GUT – SPIRIT – BODY AND MIND is a continuation of that path. Mastering each little area and strengthening the connection between these 5 core pillars of wellness are transformational.
If you are hoping to connect more deeply to yourself and others, clear a foggy brain or simply have more energy – The Synergy Thrive Method can be transformational for you.
Once you make this awesome quiche… decide if you would like to try out a healing guided meditation or join one of our free healing circles.
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Dairy Free Quiche
- 7 eggs
- 1.3 cup almond milk or coconut/ almond milk blend or any other non-dairy favorite
- 1/4 cup diced white onion
- 1 1/2 cup spinach
- 1 sweet potato sliced or spiralized
- 1 tsp almond flour
- 1 pinch salt
- 1 pinch pepper
- 1 green onion
- 3/4 cup mushrooms sliced
- Preheat the oven to 350 degrees
Spiralize or thinly slice sweet potato and set aside. Mix 1 egg white and almond flour together, then combine with sweet potato. Press sweet potato mixture into the bottom of a pie pan to form the crust. Place in the oven to bake x 20 min. While the crust is baking, fry the bacon or place on parchment paper in the oven with the crust. Chop bacon once cooled.
Using 1 teaspoon left over bacon grease, cook down mushrooms until soft, onion until translucent and spinach until wilted. Salt and pepper to each layer of new veggies added to the pan. Set vegetables aside
In a separate bowl, mix 6 eggs and 1 egg yolk, add coconut/almond milk mixture and stir. Add a few shakes/grinds of pepper. When crust is ready, remove from the oven and place bacon, vegetables and egg mixture into the pie dish.
Bake at 350 degrees F x 25-30 minutes, or until the egg no longer “wiggles”. Garnish with green onion slices.
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