Serves 6 large or 12 small quiches
- Butter, ghee, or coconut oil for coating muffin pans
- 2 cups cauliflower, crumbled
- 1 pinch of sea salt
- 3 eggs, whisked
- 1 cup cheese of choice (Cheddar, Parmesan or Mozzarella)
- 1 tablespoon coconut flour
- ½ tsp sea salt
- 1 cup of chopped spinach
- ½ -3/4 cup of chopped mushrooms (optional)
- ½ cup diced onion
Preheat oven to 400° F (204.4° C).
Grease 6-cup muffin pan with butter, ghee, or coconut oil.
Rice your crumbled cauliflower in a food processor into a rice consistency.
Place 2 cups of the riced cauliflower into medium pot with 2 tablespoons of water and sprinkle with a pinch of sea salt. Cover and steam on medium heat for 8-10 minutes, until soft, a little al dente. Stir occasionally. Remove from heat and uncover to allow to cool a bit.
Once cooled, put into a bowl and cover with a moist paper towel. Microwave on high for thirty seconds.
In a large bowl, combine eggs, cheese, coconut flour, salt and spinach. Lightly mix this up and set aside. Now the zest begins.
Saute the mushrooms and onions in a pan greased with coconut oil or olive oil for about 3 minutes. Onions should be translucent, but not browned and mushrooms should be lightly cooked for a nice consistency. Add this to your cauliflower rice. Mix together well.
With a spoon, fill your muffin tray evenly across all cups. Gently flatten down the mix in the tray with the back of your spoon into the muffin pan, about ½ down the muffin cup. Bake for 25-30 minutes or until golden brown on top.