1. Preheat oven to 425˚F.

Cornbread

1. Combine cornmeal, flour, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together egg, almond milk, and honey.
3. Combine the wet and dry ingredients, then stir in the melted coconut oil (this will avoid cooking the egg with the hot oil).
4. Pour batter into a greased, deep oven safe pan or dish – the pan should be big enough that the batter forms a thin layer at the bottom. Bake for 10-15 minutes or until the mixture is just set, and remove from oven.

Quiche

1. Whisk eggs, egg whites, and almond milk, then add in cheddar and set aside.
2. In a pan, sauté chopped onion with garlic and a small amount of oil.
3. Set onions aside, then sauté the spinach in a separate pan and cover until slightly wilted, making sure to drain any excess water. Once spinach and onions have cooled, add them and the chopped tomato to egg mixture.
4. Season with salt and pepper, then pour on top of the cornbread crust. Return to oven, and continue to bake for about 25 minutes, or until the egg mixture is solid throughout. If the center jiggles when you move the pan, it’s not done. I baked the quiche for about 15 minutes with aluminum foil on top, and then removed the foil for the last 10 minutes.