Sorry for the little gap in between posts, I was on vacation in the OBX and tried to unplug as much as possible I made 3 of these quiche for the trip, and between all of my family they were gone in the first 2 days
I also made one of these last week before a busy work week and it was the PERFECT meal prep to keep in the fridge.. easy to make, quick to grab and go in the AM, and it always kept me full until lunch time!
Spinach Mushroom Quiche
- 6 eggs
- 1 cup skim milk
- 1 pie crust
- ½ white onion
- 4 cups fresh spinach
- 8 oz mushrooms
- 2 oz reduced fat feta
- 1 cup reduced fat shredded mozzarella
- Preheat oven to 350. Spray a pan with olive oil spray and place over medium heat. Clean and finely chop mushrooms and onion and add to pan. When almost done, add spinach and cook until wilted.
- Line pie pan with crust, and spoon mushroom spinach mixture into crust. Top with feta, then whisk eggs with skim milk and pour over top. Then top with shredded mozzarella and bake for 45-60 mins. Then cut into sixths and enjoy!