Protein is a crucial staple for women with PCOS. Most women with PCOS have some level of insulin resistance. Protein will help to fill you and will not spike your blood sugar levels. The name of the game for women with PCOS is to stabilize your blood sugar levels. You should be eating protein with every meal, especially with breakfast. (You can read more about why we love a hearty breakfast, here). This low carb quiche is loaded with protein from the egg base, and the vegetables mixed in also offer a ton of value. They provide fiber, vitamins, minerals, and nutrients that your body needs to optimally function. We love that this recipe can be made in advance. Just heat it up the next morning and enjoy a nutritious and filling breakfast!
Ingredients:
1/2 cup almond flour
1/2 cup oat flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 tbsp olive oil
1/4 cup diced onion
1/4 cup diced bell pepper
1/4 cup sliced mushrooms
2 cups baby spinach
4 eggs
1/2 cup unsweetened almond milk
1/2 cup shredded cheddar cheese
Instructions:
Preheat the oven to 375°F.
In a mixing bowl, whisk together the almond flour, oat flour, salt, black pepper, and garlic powder until well combined.
Add the olive oil to the bowl and mix until a crumbly dough forms.
Press the dough into a greased 9-inch pie dish.
Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
In a skillet over medium heat, sauté the onion, bell pepper, and mushrooms until softened.
Add the baby spinach to the skillet and cook until wilted.
In a mixing bowl, whisk together the eggs and almond milk until well combined.
Stir in the cooked vegetables and shredded cheddar cheese.
Pour the mixture into the cooled crust.
Bake the quiche for 30-35 minutes, or until the center is set and the top is golden brown.
Remove the quiche from the oven and let it cool for 10 minutes before slicing and serving.
