Rating: 5 stars
21 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I decided to make a quiche so I could have something delicious to eat in the mornings for breakfast. I searched the web and found a few quiche recipes and then adapted my own from the basic ingredients. This was, to my surprise, super easy AND super delicious. Use lactose-free margarine instead of olive oil if desired, and jalapeno yogurt cheese, goat-milk Cheddar, or some combination. Enjoy!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Heat 1 1/2 teaspoon olive oil in a nonstick oven-safe skillet over medium heat; cook and stir green onions and garlic in the hot oil until the garlic is fragrant but not browned, about 1 minute. Stir in spinach, cover skillet, and cook until spinach is wilted, about 5 minutes. Transfer spinach to a large bowl.

  • Heat 1 1/2 teaspoon olive oil in same skillet and turn heat to medium-high. Cook and stir mushrooms until lightly browned, about 5 minutes; remove from heat.

  • Squeeze any moisture from spinach mixture and stir into mushrooms. Beat eggs in a bowl until thoroughly combined. Stir eggs into the spinach-mushroom mixture; thoroughly stir in feta and jalapeno yogurt cheeses.

  • Spoon the mixture back into the skillet; use a spoon to level surface. Wipe any filling from edge of skillet above the filling with a paper towel.

  • Bake in the preheated oven until the quiche is golden brown, about 45 minutes. Let cool slightly before cutting into slices.

Nutrition Facts

342 calories; protein 20.7g; carbohydrates 3.6g; fat 26.7g; cholesterol 158.7mg; sodium 735.2mg. Full Nutrition
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