Crustless Quiche
1 tablespoon organic coconut oil
1/2 large onion, diced
2 cups asparagus spears, cut into pieces
1 cup cherry tomatos, cut in half
4 large organic eggs
1 cup organic full-fat milk (raw is best) or canned coconut milk
1/3 cup freshly grass-fed organic cheddar cheese (raw is best)
1/2 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon dried oregano
1/4 cup almond flour
Dash of cayenne pepper, optional
Preheat oven to 350°F. Butter a 9″ round baking dish.
In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about three minutes. Add asparagus and tomato and cook about five minutes or until just tender. Transfer vegetables to prepared pan.
In a large bowl, beat together eggs, milk, cheese, salt, pepper, cayenne pepper if desired and oregano. Whisk in almond flour. Pour egg mixture evenly over vegetables. Bake until set, about 35 minutes. Cool about 10 minutes before serving.