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Ingredients: 1 to 2 cups paleo platery roasted root vegetables 1 cup packed fresh spinach, chopped 6-8 eggs #aipreintro (use less eggs if using more veggies) 1/2 cup coconut milk (or almond milk if you can tolerate nuts) 1 teaspoon parsley 1 teaspoon sage 1/2 teaspoon thyme
Directions 1. Preheat oven to 375 degrees. 2. Place paleo platery roasted root vegetables and chopped fresh spinach in a greased pie plate. 3. Combine the eggs, coconut milk (or you can sub for almond milk) and herbs into a large measuring cup. Mix well then pour over vegetables and spinach in pie plate. 4. Bake for 45-55 minutes, or until the center of the quiche is set and enjoy for breakfast, lunch, or dinner.