Spinach & Mushroom Crustless Quiche

This baked spinach & mushroom crustless quiche is a great dish to make for when you are on the go as you can make it ahead of time. Egg yolks are a rich source of vitamin A, one of the longest used vitamins both topically and internally for its ability to regulate sebaceous secretions and improve skin tone. Mushrooms are one of the few dietary sources of vitamin D and the only plant source. Some evidence suggests that vitamin D may help in the treatment and management of the autoimmune skin condition psoriasis.

Daniela Kende

Recipe by Daniela Kende
Serves - 6
Prep. Time - 10
Cooking Time - 20


  • 1 tablespoon coconut oil, avocado oil, or organic ghee
  • Coconut oil spray for the muffin tins (optional)
  • 8 organic pastured eggs
  • 2 cups baby spinach
  • 1 cup sliced mushrooms
  • Salt and pepper to taste
  • 2 garlic cloves, minced (optional)
  • Full fat crumbled goat cheese (optional)


  • Preheat oven to 350 degrees Fahrenheit 
  • Chop up all your veggies, nice and small
  • Crack and whisk eggs in a large measuring cup, to make for easy pouring later
  • Heat a non-stick pan over medium heat. Add oil, then add all veggies. Season with salt & pepper and sauté for 5-7 minutes
  • Let veggies cool slightly, then add veggies to your large measuring cup with your eggs and stir gently to incorporate
  • Grease a nonstick 12-muffin tin with coconut oil (spray makes this easy!), and pour the egg/ veggie mixture evenly into the muffin pan, filling each cup ½ – ¾ of the way (leaving room for mix to rise)
  • Bake for about 15 minutes or until tops are a bit springy and firm to the touch. Careful not to overcook
  • Let cool in pan for few minutes before removing. Store in an airtight container in the fridge for up to 4 days. Or freeze for an easy grab and go breakfast anytime

Serving suggestion: Top with 1/3 of an avocado, a pinch of sea salt, and fresh sliced tomatoes. 


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