This low carb, vegetarian, and gluten free quiche is packed with veggies and has so much flavor!
I used to always struggle when it came to making a healthy breakfast that my family enjoyed until I introduced this recipe.
- Difficulty: Easy
- Prep Time: 10-15 minutes
- Cook Time: 25-30 minutes
- 1 ½ cup Gruyère Cheese (grated)
- 6 Pasture Raised Eggs
- ¼ cup 2% Milk
- ¼ cup Half and Half
- 1 Cup Mushrooms
- 4 Cups Baby Spinach
- 1 cup Thinly sliced Onion
- ¼ tsp Salt
- ¼ tsp Pepper
- 1 tbsp Minced Garlic
- 1 tsp Thyme
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Dijon Mustard
- Pie Pan
- Nonstick Frying Pan
- Measuring Spoons
- Cheese Grater Whisk
-Preheat oven to 375℉, grease a pie pan and set aside.
-Start by measuring out the spinach and set aside.
-Chop mushrooms/onions and set aside. (I prefer to leave the spinach unchopped, feel free to chop up spinach if you would like).
-Grate gruyere cheese and set aside.
-In a medium mixing bowl, whisk together eggs, 2% milk, half and half, dijon mustard, thyme, salt and pepper.
-Next, heat olive oil in a large frying pan over medium-high heat and cook mushrooms until tender.
-Incorporate onions on a frying pan once mushrooms are tender, continue cooking vegetable mixture, stirring frequently, until onions are tender as well.
-Add spinach and minced garlic to the pan, stir until wilted.
-Remove vegetables from stove top. Fold vegetables and cheese into egg mixture.
-Pour mixture into the prepared pie pan and bake for 25-30 minutes or until golden brown.
-Let the quiche cool for several minutes, serve and enjoy!
-I like to add a little heat to my quiche, some hot sauce on the side makes a great addition!