Crustless Spinach Quiche (Dairy-Free, Paleo, Whole30)

1. Preheat your oven to 400° Fahrenheit.
2. Chop onion and mushrooms as noted.
3. Heat a cast iron pan or other oven safe pan over medium heat. Note: If you don’t use a cast iron skillet, you’ll have to transfer everything to another oven safe dish to do the final cooking in the oven.
4. Add in the sausage and onion to cook, stirring occasionally, until the sausage is browned, about 7-8 minutes. Add in the mushrooms at the end and allow them to cook with the sausage for 2 minutes or so to soften. Remove from heat.
5. While the sausage is cooking, chop spinach.
6. Crack the eggs into a large bowl and add coconut milk (use 1/2 cup for a lighter and fluffier texture, less if you don’t want as much coconut flavor). Whisk together well to get a light egg mixture.
7. Add the spinach and seasonings to the bowl with the eggs.
8. Once the sausage is finished, add the sausage mixture to the bowl with the rest of the ingredients and mix until everything is evenly incorporated.
9. To prevent the quiche from sticking, make sure the pan is lined with some fat from the sausage or greased well with oil, butter or ghee. Then, pour everything back into the cast iron pan (or other oven safe dish).
10. Bake in your oven for 30 minutes, until the egg is set in the middle. You’ll know it is done when the top is looking brown and crispy and the egg in the middle of the pan is no longer runny.
11. Cut into pieces and serve.