Spinach and tomato quiche

This spinach and tomato quiche is so simple to make especially if you use a frozen pie crust. This makes for the perfect high protein breakfast meal prep that will last you all week.

Ingredients:

— Frozen pie crust

— 4 eggs

— 1/2 cup lite coconut milk

— 1/2 block of Gruyere cheese, grated

— 1/2 medium yellow onion, sliced 

— 3 cups spinach, blanched & chopped

— 1/2 cup cherry tomatoes, halved

— 1 tbsp avocado oil

— 1 tsp garlic powder

— 1 tsp black pepper

— 1/4 tsp salt 

Instructions: 

— Bake pie crust according to package instructions 

— While crust cooks, slice onions and cook in skillet with avocado oil on medium heat until softened.

— Blanch spinach, drain, and roughly chop. Shred cheese & halve tomatoes.

— Remove crust from oven.

— In a large mixing bowl, mix eggs, coconut milk, spinach, tomatoes, and salt,  pepper, and garlic powder.

— Cover bottom of crust with shallots and half of the shredded cheese.

— Pour egg mixture on top and top with remaining cheese.

— Bake for 50-55 minutes.