| 13 | 50 | 236 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 35 min | 3 |
| 1 tsp | Coconut oil |
| 1/3 cup | Sun-dried tomatoes (sulphite free, chopped) |
| 1/2 cup | White onion (diced) |
| 2 clove(s) | Garlic (minced) |
| 1 cup pieces | White mushrooms |
| 1 cup | Broccoli florets |
| 1/2 medium pepper(s) | Red bell pepper (chopped) |
| 1 1/2 cup | Kale (can use spinach or swiss chard - roughly chopped) |
| 1/2 tsp | Garlic powder |
| 1/2 tsp | Onion powder |
| 1/2 tsp | Dill, dried |
| 1 cup | Almond milk, unsweetened (can use any non-dairy milk) |
| 6 large | Egg |
Choose your favorite vegetables for this versatile quiche!
| Meat Alternative | 1.1 |
| Milk Alternative | 0.3 |
| Vegetables | 2.3 |