Crustless Spinach and Mushroom Quiche
Discover an easy-to-make Crustless Spinach and Mushroom Quiche - a delightful, low-carb breakfast or brunch option packed with fresh spinach, earthy mushrooms, and cheesy goodness, perfect for a healthy start to your day.
Prep time: 15 minutesCook time: 35 minutesServes: 6
Ingredients
1 tablespoon olive oil
1 cup diced onions
2 cloves garlic, minced
1 cup sliced mushrooms
5 ounces fresh spinach
4 large eggs
1 cup half-and-half
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 cup grated Parmesan cheese
Instructions
1) Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2) Heat olive oil in a skillet over medium heat. Add diced onions and minced garlic, sauté until the onions are translucent.
3) Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
4) Stir in the fresh spinach and cook until wilted. Remove from heat.
5) In a large bowl, whisk together the eggs, half-and-half, shredded cheddar cheese, salt, black pepper, and nutmeg.
6) Add the cooked vegetables to the egg mixture and mix well.
7) Pour the mixture into the prepared pie dish and sprinkle the grated Parmesan cheese on top.
8) Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is golden brown.
9) Allow to cool slightly before slicing and serving.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat individual slices in the microwave for 1-2 minutes or in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
