What could be better than a quick and healthy quiche that you can pop in the oven and have for easy breakfast or lunch all week?
Prep: 10 minutes
Cook: 50 minutes
9 oz bag of baby spinach
8 oz. mushrooms (oyster for low-FODMAP)
Kosher salt and black pepper, to taste
1 Tbsp olive oil
2 oz. feta cheese
4 large eggs
1/4 cup grated Parmesan
1 cup milk (lactose-free for low-FODMAP)
1/2 cup shredded mozzarella
Preheat the oven to 350ºF. Heat oil in a large pot or dutch oven on medium heat. Wash and chop the mushrooms, then add to pot along with spinach, salt, and pepper.
Cook mixture, stirring occasionally, until spinach has wilted down and all of the moisture from the spinach and mushrooms has evaporated.
Spray a 9-inch pie plate with cooking spray. Layer the mushrooms, spinach, and crumbled feta into the pie plate.
In a medium bowl, whisk together the eggs, Parmesan, additional salt and pepper, and milk.
Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top.
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