Spinach Mushroom Quiche

Spinach Mushroom Quiche

Weight Loss Cleveland TN Spinach Mushroom Quiche

Ingredients:

  • 2 tablespoon butter
  • 8 oz baby bella or cremini mushrooms sliced
  • 1 ½ cups onion thinly sliced
  • 3 garlic cloves chopped
  • 5 oz spinach roughly chopped
  • 6 large eggs
  • ¼ cup broth
  • 1 tablespoon dijon mustard
  • 1 teaspoon fresh thyme plus more for garnish
  • 1 tablespoon fresh parsley chopped
  • ½ teaspoon Himalayan sea salt
  • ½ teaspoon black pepper
  • ⅛ teaspoon nutmeg

INSTRUCTIONS:

  1. Preheat the oven to 375° and grease a 9-inch pie pan with olive/avocado oil; set aside.
  2. Melt the butter in a large nonstick skillet and over medium heat. Once hot, add the mushrooms and a pinch of salt and cook, stirring occasionally, until browned and tender, about 5-7 minutes.
  3. Add the onion and garlic and cook until softened, about 5 minutes. If needed, add an additional tablespoon of butter or oil. Then, add half the spinach and cook for 30 seconds, then add the remaining spinach and cook until wilted. Set aside.
  4. Whisk eggs, broth, mustard, thyme, parsley, salt, pepper, and nutmeg together in a large bowl. Add the mushroom spinach mixture to the bottom of your pie pan. Last, pour the egg mixture overtop.
  5. Bake until the quiche is set and golden brown on the edges, 30-32 minutes. Remove from the oven and allow to cool for 10 minutes before slicing. Garnish with additional thyme and serve warm. Enjoy!

*Reference your nutrition guide for serving sizes.