Crustless Spinach Quiche

Makes 4-6 servings

Packed with choline and protein from eggs, calcium from cheese, and folate from spinach, this quiche is a prenatal nutrition superstar. Make two and freeze one (cut into individual portions) for later.

Ingredients

• 1 tablespoon coconut oil or butter

• 1 onion, chopped

• 10 oz package frozen, chopped spinach, thawed and drained

• 6 eggs, ideally from pasture-raised chickens

• 3 cups shredded cheese (Muenster, cheddar or jack)

• 1⁄2 teaspoon salt

• 1⁄8 teaspoon black pepper

  Directions

1. Inalargeskillet,cookonionsincoconutoilorbutteruntilsoft.

2. Stir in spinach and allow excess moisture to evaporate.

3. In a large bowl, mix eggs, cheese, salt, and pepper.

4. Add spinach-onion mixture and stir to combine.

5. Pour into a buttered 9-inch pie dish.

6. Bake in a 350 degree oven until eggs set, about 30 minutes. Let cool

   for 15 minutes before serving.

NOTE: This recipe comes together quickly if you plan ahead and defrost the spinach overnight in the refrigerator. Simply poke a hole in the bag squeeze out the excess moisture, and mix it in. You may substitute any freshly cooked green for the spinach, such as kale or chard.