This is great with leftover steamed or frozen cauliflower or broccoli. I use fresh mushrooms but in a pinch, canned mushrooms can be used.
Ingredients
2 tablespoons oil
1/2 cup of mayonnaise
1 tablespoon flour/potato starch/tapioca flour
4 eggs
Salt, pepper, onion powder to taste, paprika to sprinkle on top.
1/2 cup water or broth
8 oz mushrooms
16 oz frozen or fresh cauliflower or broccoli
Instructions
Place vegetables in a greased 9×13 pan. Whisk together oil, eggs, mayonnaise, water, spices. Adjust seasonings and pour over vegetables. Sprinkle paprika on top for color.
Bake at 350*F oven for approximately 40 minutes or until set.
This recipe is very flexible. I made it unexpectedly today, as I found leftover broccoli that I wanted to use up.
Changes:
I ran out of onion powder, so I used garlic powder and garlic salt.
And, I didn’t have any mushrooms so, it is just a broccoli quiche.
I also didn’t use paprika. Since broccoli is green, I didn’t think it needed the extra color.
Here are the before and after pictures:
Enjoy!
cookingforthetimechallenged 
Your recipes look amazing! Since you have so many health challenges within your family, you may consider not cooking in the foil pans. I have found that using parchment paper in a glass pan is less toxic. Best to you!
LikeLiked by 1 person
I know you are right. However, I don’t have time to clean up. One thing I am thinking of doing is lining the foil with parchment paper. Thank you for bringing that up!
LikeLike