Crustless Spinach & Mushroom Quiche

Saturday, February 27, 2016

Quiches are always my brunch go-to. I love quiches <3 BUT, they are often times loaded with extra fats and carbs! So I made this super easy quiche, that I will probably be making every single weekend for a quick breakfast throughout the week when I'm in a rush to get to work :) 

The great thing about this recipe is that you can literally add anything you want into the mix! Any leftovers in the fridge? Throw em in the quiche. Veggies about to go bad? Throw em in the quiche. The possibilities are endless! You can adjust the fat/carb/protein content based on your wants and needs. 

Here are the basics that you will need with every quiche:
3 whole eggs
4 egg whites (3/4 c liquid egg whites)
1.5 c cheese
1/4 c milk
Olive oil

How many of you already have those ingredients in your fridge?! Exactly. So easy :)

Prep time: 15 mins
Cook time: 30 mins
Macros per serving: 72 cals 2gF/2.4gC/10.6gP

3 whole eggs
4 eggs whites (3/4 C liquid egg whites)
1.5 C fat free mozzarella cheese
~tbs olive oil
1/4 C fat free milk
1/2 medium onion, diced
1/2 C sliced baby portobello mushrooms
2 handfulls spinach
Salt & pepper to taste

Directions:1. Preheat oven to 375 F. Lightly grease a 9" pie pan (or cookie/brownie pan).

2. In a medium sauce pan, heat olive oil and add onions and mushrooms. Cook until onions are clear, stirring often. Add in fresh spinach, one handful at a time, and cover to steam. 

3. In a large mixing bowl, whisk the whole eggs and egg whites. Once smooth, add in cheese, salt and pepper. Stir in the spinach mixture. Pour into lightly greased pan.

4. Cook until eggs are fluffed, about 30 minutes.

Served with REAL bacon, plain FF Greek yogurt (sweetened with Stevia) with blueberries, and a Light Pillsbury croissant :) and of course steaming hot coffee. 

Lastly, this recipe has been Cricket-approved ;)


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