This is a recipe I came up with on a random day when there wasn’t much in my fridge. It’s really yummy, healthy and can be adapted as an appetizer or breakfast. I made it in a large pie dish, but you can use a muffin tin as well and make mini-quiches

Ingredients:
1 cauliflower boiled or steamed
1 package of cream cheese (12oz)
2 cups of fresh kale (or spinach if you prefer)
2 eggs
1 tbsp flaxseeds (optional)
Basil (1 tsp)
Onion powder (1 tsp)
Garlic powder (1 tsp)
1 tbsp coconut oil

Instructions:
1. Fill a large pot with water and ad basil, onion powder and garlic powder and heat until it boils
2. Wash and cut apart cauliflower (toss the leaves) into large florets
3. Place cauliflower florets into boiling water and wait for it to re-boil. Then turn heat to medium and cover and let it cook for about 20 min (or until the cauliflower is relatively soft
4. Preheat oven to 375 (or 350 if you plan to use a muffin tin)
5. In a blender combine kale, eggs and cream cheese, flax seeds and blend until smooth
5. Once the cauliflower is done, drain it and in a large bowl mash it up
6. Mix in the blended mixture
7. Grease an 8 inch spring form with coconut oil and then pour the cauliflower and kale mixture
8. Bake for 30 minutes (if using muffin tin check it after 20 min)
9. Serve as breakfast, appetizer or dinner depending on your mood. The muffin sized quiches are also great as a healthy to-go snack 🙂