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It’s easy! If you can sauté vegetables, you can make this quiche.
It doesn’t have a crust. This makes it easier, and fewer calories. A double win for me.
It’s low carb. That’s not something I’m paying a lot of attention to, but if you are, this baby only has 5 grams of carbohydrates per slice!
It uses fresh spinach!
It’s easy to customize! More on that in a minute.
extra virgin olive oil
minced garlic
onion
mushrooms
spinach
eggs and egg whites
milk
swiss cheese
salt and pepper
Add some bacon before you start sautéing the veggies for a bacon spinach quiche.
Poor these in muffin tins (get tips from my Ham and Cheese Egg Muffin post) for mini spinach quiches.
Not in love with mushrooms? Leave them out and throw in some red peppers instead!
HAM AND CHEESE OVERNIGHT BREAKFAST CASSEROLE
THE BEST BUTTERMILK PANCAKES
EASY HASH BROWN BREAKFAST CASSEROLE RECIPE
CHOCOLATE COVERED CHERRY MONKEY BREAD
ZUCCHINI FRITTERS
1 tbsp
extra virgin olive oil
2
garlic cloves minced
1/2
yellow onion diced small
8 oz
mini portabella mushrooms sliced (white mushrooms could also be used)
5 cups
spinach
4
large eggs
4
egg whites
3/4 cup
swiss cheese
3/4 cup
milk (I used skim)
1 tsp
salt
1/2 tsp
black pepper
Preheat the oven to 350 degrees. Spray a nine inch quiche dish with cooking spray and set aside.
In a large skillet, heat the olive oil. Then add the garlic, onion, and mushrooms. Cook, sautéing until the mushrooms are soft. About 5 minutes.
Add in the spinach and stir until wilted. About two minutes. Remove from the heat and set aside.
In a large bowl whisk together the eggs, egg whites, milk, salt, pepper, and cheese.
Pour the vegetables into the quiche dish. Add the egg mixture over the top. Bake for 40 minutes or until the edges start to pull away from the side of the dish and the middle has just a slight jiggle to it.