Dairy Free Crustless Spinach & Ricotta Quiche

I literally love eggs so much, for any meal really. Eggs have gotten a bad rep over the years because they’ve been deemed as high in cholesterol. I’m here to tell you not to worry about it. Just make sure you are buying pasture raised eggs to ensure the chickens ate a healthy natural diet!

This dish is perfect for an easy and simple breakfast, lunch, or even dinner! I love making quiches because they stay good in the fridge for a few days, so you’ll have a meal ready to be reheated at any moment! You can truly customize them to your liking too and fill up with a ton of veggies. 

Here’s how you make it. 

Ingredients:

• 8 eggs

• 3 large handfuls spinach

• 3/4 cups sliced cherry tomatoes

• 2 tablespoons nutritional yeast

• 2/3 cup coconut milk

• 3 pieces of bacon chopped

• 4 oz Kite Hill ricotta

• Basil

• Salt & pepper

Instructions:

• Heat your oven to 350. In a large bowl whip the eggs, nutritional yeast, coconut milk, salt, and pepper. Mix in the spinach, basil, and bacon then pour into a greased pie pan.

• Add the tomatoes to the pan and dollop in the ricotta all over. Bake for 50-55 minutes until the center is set. Let cool and enjoy!