Healthy Spinach and Mushroom Quiche

This healthy vegetarian quiche recipe is as simple as it gets. It’s a quiche without the fussy crust, filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.

Source: Spinach and Mushroom Quiche – Eating Well

Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms
• 1 1/2 cups thinly sliced sweet onion
• 1 tablespoon thinly sliced garlic
• 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
• 6 large eggs
• 1/4 cup whole milk
• 1/4 cup half-and-half
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves, plus more for garnish
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 1/2 cups shredded Gruyère cheese

Directions

1. Preheat oven to 375° F. Coat a 9-inch pie pan with cooking spray; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender for about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender for about 5 minutes. Add spinach; cook, tossing constantly, until wilted for 1 to 2 minutes. Remove from heat.
3. Whisk eggs, milk, half-and-half, mustard, thyme, salt, and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown for about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.

Nutrition Facts

Serving Size: 1 slice

Per Serving: 277 calories; protein 17.1 g; carbohydrates 6.8 g; dietary fiber 1.5 g; sugars 3.2 g; fat 20 g; saturated fat 8.2 g; cholesterol 220.2 mg; vitamin A IU 2126.7 IU; vitamin C 10.8 mg; folate 39.1 mcg; calcium 357.8 mg; iron 2 mg; magnesium 41.8 mg; potassium 289.1 mg; sodium 442.5 mg; thiamin 0.1 mg

Exchanges: 1 1/2 fat, 1 high-fat protein, 1 medium-fat protein, 1 vegetable