Spinach and Mushroom Quiche with a Cauliflower Crust AWESOME!

To make
the crust:

1 large Cauliflower, grated

2 eggs, beaten

1tsp oregano

70g ground almonds

For the topping:

2 Tbs coconut oil

1 small red onion, chopped into thin half rings

1 tsp garlic,

4 cups spinach, roughly cut

6 eggs beaten

handful of small mushrooms, thinly sliced

small handful feta cheese, crumbled (optional)

Directions

Preheat oven to 180

Grate the cauliflower, place in a dish, cover and microwave for
5mins.

Tip on to and let cool on a tea towel and then wrap and squeeze any
excess water out.

Mix 2 eggs, oregano and ground almonds in a bowl then add the
cauliflower.

Spread mixture evenly in a quiche tin, remembering to do the
sides of the tin to form that crust, bake for 10mins.

Meanwhile, melt coconut oil on medium heat and saute mushrooms
5mins

Add garlic and saute another minute or two

Add spinach and a pinch of sea salt and stir. Let cook until
spinach is wilted (about 3-4 minutes)

Mix 6 eggs together in a bowl and pour in veg mixture, (add feta at this point if needed) then
transfer on to the crust and even out the ingredients.

Bake at 180’ for 20-25 minutes until baked all the way through

Serve with a side salad.