I literally buy 2-3 dozen eggs almost every week; you can assume my husband and I eat a whole lot of eggs! There are plenty of ways to eat your eggs; sunny side, scrambled, even omelettes just to name a few. Today, I’ll be introducing you to this super easy and delicious crustless spinach & mushroom egg quiche that I happened to make for the first time several days ago. I try to utilize whatever I have available in my fridge and pantry; so nothing goes to waste or expires. I realized that I had beautiful fresh veggies, cheese, and eggs and wanted to make something different than the usual! I try to be creative and mix things up in the kitchen 🙂 Lets just say, my husband and I fell in love; we wanted a low carb flavorful dish and this hit the spot. Who says you cant have breakfast for dinner? I actually served this with a side of arugula avocado salad and my sweet potato hash which is already up on my blog! Check it out 🙂
Alrighty, Lets get started!
Total Time: 30 – 35 minutes
Serving size: 2-4 people
Fresh Spinach leafs ( do yourself a favor and eat fresh produce- rather than frozen or canned)
Fresh sliced mushrooms
1 sliced zucchini (optional)
8 or 9 inch pan will do
Salt & Pepper to taste
2 tablespoons Paprika
2 tablespoons Garlic Powder
Handful of each : Mozzarella & Cheddar Cheese ( I used dairy free cheese- I try to cut lactose where I can)
Handful of Feta cheese (Pairs very well with spinach & eggs- gives a nice saltiness)
- First, Preheat your oven to 350 degrees.
- Next, simply take all the ingredients above and mix it in a large bowl. So you will be mixing the cheeses, eggs, spinach leafs, sliced mushrooms, and all the seasonings.
- Spray or brush olive oil onto your pan so the quiche won’t stick. Then pour the mixture evenly into that pan.
- Bake in the oven for approx. 30 minutes. Oulla, you are done!
You can’t tell me that wasn’t easy; and wait till you taste it; you won’t believe that’s all you had to do to have a healthy yummy dish.