Crustless Spinach Quiche & Grilled Portobello Mushrooms

Spinach quiche is an absolutely healthy dish that’s low in carb, high in protein, high in fiber and rich in iron. Last week, I googled for recipes for a crustless spinach quiche and found one that’s really easy to prepare.

For a first timer, I gotta say that I did pretty well! 🙂

Ingredients for spinach quiche:
1) Spinach – I used organic baby spinach
2) 5 eggs
3) Oil – I used avocado oil
4) Salt
5) Pepper
6) Cheese – I used square cheese as that’s the only cheese I could find in the fridge 😀
7) Butter – to grease the pan
8) Chopped onions

Directions for quiche:
1) Peheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. I used butter to grease the pan.  I used a glass pyrex pan.

2) Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

3) Cut up the spinach with a pair of scissors

3) In a large bowl, combine eggs, cheese, salt and pepper.

4) Pour egg mixture and spinach mixture into prepared pie pan and stir to blend.

5) Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

I also grilled some juicy portobello mushrooms to go with the quiche.

Directions for grilled portobello mushrooms:
1) Wash mushrooms and drain well
2) In a bowl, add salt, coarse pepper, chopped garlic and olive / avocado oil. Mix well and let to rest for an hour in the fridge.
3) Lay mushrooms on aluminum foil on an oven tray and grill for 15-20 minutes at 170C

Spinach quiche with grilled portobello mushrooms, spinach, USA black grapes and leftover (from previous night dinner) pan-fried chicken fillet with sweet corn kernels.

 

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HEALTH FREAK MOMMY