Spinach & Mushroom Quiche
The easiest recipe there is for a healthy vegetarian quiche. A quiche without the complicated crust! Wild Mushrooms that are sweet and Gruyère cheese that is salty make up its filling. Serve it with a simple salad for lunch or during breakfast or brunch.
Table Of Content
Spinach & Mushroom Quiche
Active Time
25 minutes
Whole Time:
5 minutes and 1 hour
6 portions; 1 quiche per serving
How We Made Spinach & Mushroom Quiche Healthy
1) We added 8 cups of spinach and 8 ounces of fresh mixed mushrooms to our quiche. More vegetables offer more fibre and nutrients, leaving less room for cream and eggs' fat and calories.
2) For the custard, we substituted whole milk and half-and-half for the heavy cream. Less saturated fat results in the same creamy effects.
3. We gave up on the crust! A crustless quiche is not only quicker to prepare but also healthier. By omitting the crust, you ingest fewer calories, fats, and carbohydrates, allowing more room for the nutritious (and delicious) ingredients in the filling.
Indeed, you can! If you thaw and squeeze the frozen spinach dry, it might be a good substitute for fresh spinach. We pre-cook the vegetables before baking them in the custard because moist and watery components will result in a moist and watery quiche. When incorporating any frozen or fresh vegetables into the custard, be sure to squeeze dry or cook them first.
The amounts of nutrients that are advised to be consumed daily are known as Daily Values (DVs). The amount that a serving of a particular product or recipe contributes to each of those total suggested amounts is shown on nutrition labels by the percentage daily value (%DV). The daily value is based on a typical 2,000 calorie diet, according to the Food and Drug Administration (FDA). You might require more or less of a given nutrient depending on your caloric needs or whether you have a medical condition. (For instance, it is advised that individuals following a heart-healthy diet consume less sodium on a daily basis than individuals following a conventional diet.
2) For the custard, we substituted whole milk and half-and-half for the heavy cream. Less saturated fat results in the same creamy effects.
3. We gave up on the crust! A crustless quiche is not only quicker to prepare but also healthier. By omitting the crust, you ingest fewer calories, fats, and carbohydrates, allowing more room for the nutritious (and delicious) ingredients in the filling.
Can I Use Frozen Spinach Instead of Fresh?
How to Store Spinach & Mushroom Quiche
Quiche is simple to prepare in advance or to eat later. Spinach & Mushroom Quiche can be prepared ahead of time by covering and chilling for up to 5 days. You can microwave a piece of quiche or cover the entire dish and reheat it at 350°F for 30 to 45 minutes.Ingredients
- two teaspoons of extra virgin olive oil
- 8 ounces of fresh, thinly sliced, mixed shiitake, oyster, and/or button mushrooms
- 1 1/2 cups of finely sliced sweet onions
- 1 tablespoon of thinly chopped garlic
- 5 ounces of baby spinach, coarsely cut from 8 cups of recently gathered spinach.
- six enormous eggs
- 4. ml of whole milk
- 14 cups of half-and-half
- 1/9 cup The Dijon mustard
- fresh thyme leaves, 1 tablespoon, plus more for decorating
- 4 salt crystals
- 14 teaspoons of ground pepper
- 1 12 cups of shredded Gruyère cheese
Directions
Step 1
Set oven to 375 degrees Fahrenheit. Spray cooking spray in a 9-inch pie tin and put aside.
Step 2
Over medium-high heat, add oil to a sizable nonstick skillet and swirl to coat. After adding the mushrooms, simmer for 8 minutes while turning frequently, until they are browned and well cooked. Add the onion and garlic and cook, stirring regularly, for about 5 minutes, until soft and tender. After adding it, boil the spinach for one to two minutes while stirring it frequently. Eliminate the heat.Step 3
Eggs, milk, half-and-half, mustard, thyme, salt, and pepper should all be combined in a medium bowl. Add the cheese and mushroom mixture and combine. Give the pie pan a generous quantity to hold. Bake for around 30 minutes, or until firm and golden brown. After ten minutes of standing, slice. Thyme may be added as a garnish.
Nutrition Facts |
|
|---|---|
| Servings Per Recipe 6 | |
| Calories 277 | |
| % Daily Value * | |
| Total Carbohydrate 7g | 2% |
| Dietary Fiber 2g | 5% |
| Total Sugars 3g | |
| Protein 17g | 34% |
| Total Fat 20g | 26% |
| Saturated Fat 8g | 41% |
| Cholesterol 220mg | 73% |
| Vitamin A 2127IU | 43% |
| Vitamin C 11mg | 12% |
| Folate 39mcg | 10% |
| Sodium 443mg | 19% |
| Calcium 358mg | 28% |
| Iron 2mg | 11% |
| Magnesium 42mg | 10% |
| Potassium 289mg | 6% |
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The amounts of nutrients that are advised to be consumed daily are known as Daily Values (DVs). The amount that a serving of a particular product or recipe contributes to each of those total suggested amounts is shown on nutrition labels by the percentage daily value (%DV). The daily value is based on a typical 2,000 calorie diet, according to the Food and Drug Administration (FDA). You might require more or less of a given nutrient depending on your caloric needs or whether you have a medical condition. (For instance, it is advised that individuals following a heart-healthy diet consume less sodium on a daily basis than individuals following a conventional diet.
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