Crustless Parmesan Mushroom Quiche
Quiche is such a delicious morning treat. The only downside is that extra fattening(but delicious) pie crust we all love! Carbs aren't bad but the high butter content that goes into pie dough is quite bad. This recipe removes that crust all together leaving you with a high protein and delicious quiche ! Feel free to mix it up with your own ingredients. Quiche goes well with many different items. Here are some of my other favorite combinations:-Crumbled turkey bacon, low fat cheddar and scallions-Goat cheese, spinach and sun dried tomatoes-Tomatoes, feta and basil
Ingredients
- 2 cups Spinach
- 4 oz Mushrooms, chopped
- 1/2 Red Onion, Sliced Thin
- 6 Large Eggs
- 2 tsp Garlic
- 1/3 cup Shredded Parmesan
- 6 oz Freshly Sliced Mozzarella
- Salt to taste
Instructions
- Preheat oven to 350 degrees
- Over medium high heat, add a non stick pan. Add your onion, mushroom, garlic and salt
- Saute until no water remains. It should completely dry out. About 8 minutes.
- Add your spinach to the pan and cook for about 2 minutes
- Spray a 9 inch pie dish with non stick cooking spray.
- Add in your mushroom mixture and spread out evenly. Top with your sliced mozzarella.
- In a bowl, whisk together your 4 eggs. Add your parmesan and mix together.
- Pour your eggs over the mushroom mixture.
- Bake for 30 minutes or until set