Spinach, Mushroom, and Onion Quiche

Enjoy this quiche for breakfast, lunch, or dinner! I like mine with fresh herbs like basil. The recipe is also great for meal prepping, so make this ahead of time for the week and stick it in the fridge. It is so convenient to have as a meal on the run; I have it for a grab and go breakfast, put it over a salad for lunch, or even plate it for dinner when I don't want to cook. It's so yummy and veggie packed, it's sure to please!

Ingredients:

• 1 bag chopped frozen spinach
• 4 eggs, beaten
• 1 c sliced mushrooms
• 1/2 yellow onion, chopped
• 2 tbs avocado oil
• 1/4 c milk (dairy or non-dairy)
• 1/2 c mozzarella cheese
• 1/2 c feta cheese
• 1/2 c parmesan cheese
• 1 tsp baking powder
• 1/2 c coconut flour
• salt and pepper, to taste
• bread crumbs (gluten-free), optional

Directions:

1. Preheat oven to 350 degrees F
2. Sauté the onions and mushroom in the avocado oil until tender
3. Add spinach to the sauté pan and cook for one minute until the spinach is thawed 
4. Remove the pan from the heat and set aside to cool
5. Whisk together the eggs and milk in a bowl
6. Add the cheeses, baking powder, coconut flour, and salt and pepper to the eggs - stir to combine
7. Mix the veggies in with the eggs and stir to combine
8. Pour mixture into a 9 inch baking dish 
9. Top with bread crumbs, optional
10. Bake 35-40 minutes, or until done