Crust-Free Quiche

Ingredients:

2 Eggs
1 Medium Sized Zucchini/ And or Broccoli
Large Bag of Fresh Spinach or 1 Box of Frozen
Shredded Cheese (Cheddar, Gouda, or even Asiago)*
Coconut Oil
Powdered Spices (Garlic, Paprika, Oregano, Cayenne, Rosemary etc.)

Dice zucchini and chop broccoli into small pieces.
Combine all veggies together in a soup pot. 
Add enough water to bring level to about 2 inches. 
Add spices to taste. A healthy sprinkle of each should suffice. 
Cook until veggies are soft and spinach is wilted. 
Drain excess water from the vegetables. 
Add 2 eggs and a handful of cheese. Stir mixture together. 

Preheat oven to 375°F. Generously grease a muffin tin with the coconut oil. 
Spoon mixture evenly into the muffin tin. Use the remainder of the cheese to sprinkle over each quiche evenly.
Bake for about 15-20 minutes or until cheese on top turns a deep golden brown. 
Pop out of the muffin tin and serve immediately. Quiche can be saved and refrigerated for 3-4 days. 

*Note: The recipe as pictured uses triple cheddar cheese. Which is an equal part combination of mild, regular and sharp cheddar cheeses.