SPINACH, MUSHROOM AND CHEESE QUICHE
This quiche is ideal for meal prep. You can make this quiche early in the week and have a satisfying breakfast for days to come. This recipe is versatile, make this with different vegetables and cheeses.
Ingredients
- 1 Frozen pie crust Wholly Gluten free
- 2 cups Spinach chopped
- ½ Shallot diced
- 1 clove Garlic crushed
- 6 large Eggs
- ¼ cup Heavy cream, half and half or milk
- 1 cup Mushrooms
- 2 oz Goat cheese or feta
- ¼ cup Parmesan cheese
- 7 slices Salami (opt) gluten free
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat oven to 375. Take pie crust out of freezer and remove packaging.1 Frozen pie crust
- In a skillet, sauté mushrooms and shallots 5 mins. Add garlic and spinach and cook another 2 mins.2 cups Spinach, ½ Shallot, 1 clove Garlic, 1 cup Mushrooms
- In a large bowl add eggs, cream, salt and pepper. Whisk together6 large Eggs, ¼ cup Heavy cream, half and half or milk, 1 tsp salt, 1 tsp black pepper
- Lay salami on bottom of pie crust, add mushroom/spinach mixture and then eggs.7 slices Salami (opt)
- Add cheese to top of quiche and place, uncovered, in oven.¼ cup Parmesan cheese, 2 oz Goat cheese or feta
- Bake 45-50 mins. Quiche will be done when you stick a knife or toothpick into center, and it comes out clean. Let rest for 5-10 mins before cutting into it.
Notes
Calories based on 2% milk
CAL 169 CARB 6 FAT 11 PROTEIN 12