Thank you everyone for the instagram love post triathlon! Fingers crossed for the next one to go a little smoother! Anyways… I have an awesome breakfast recipe for you today!! I know I have been posting a lot of breakfast recipes lately but I feel like in the summer opens up more breakfast options… in the winter all I ever want is warm oats. I wanted to use eggs but make it extra delish and super high protein, this means adding a high protein crust of almond meal and a cottage cheese filling! Adding veggies for extra nutrition creates a perfect breakfast… you could use whatever veggies you want, spinach and onion are just usually my go tos! The crust is gluten free and paleo friendly, and the whole quiche is vegetarian!
High protein veggie and cheese quiche with almond meal crust
Ingredients:
For the crust:
1 ½ cups almond meal
2 TBSP garlic powder
½ tsp baking soda
¼ cup olive oil
A pinch of salt
Water if needed
For the filling:
1 TBSP olive oil
1 TBSP garlic powder or 1 garlic clove finely diced
1TBSP basil
1 medium yellow onion
6 oz frozen spinach
4 eggs
6 oz cottage cheese
4 oz other cheese (cheddar, goat, gorgonzola)
Salt and pepper to taste
Directions:
1. Combine dry ingredients for crust, mix oil in and pat into a 9 inch pie pan
2. Add more water if crust ingredients are too dry to form a “dough”
3. Bake at 350 for 15 minutes
4. Sauté onion in skillet with 1 TBSP olive oil for a few minutes
5. Add spinach once onion is starting to become soft
6. Sauté until frozen spinach is heated thoroughly
7. When crust is done cooking allow to cool before adding filling
8. Combine filling ingredients and pour into cooled crust
9. Bake at 350 for 30 minutes or until eggs are cooked
10. Allow to cool before cutting/enjoying!
What do you like to have for breakfast? Do you switch it up or have the same thing every day??
