Try this Crustless spinach mushroom quiche recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375. Spray pie plate or casserole dish with olive oil. In a skillet over medium high heat add 1/4 cup water, onions and mushrooms. sprinkle with half teaspoon salt, cover and cook 5 minutes remove lid, let water evaporate and vegetables lightly brown. Stir in one tablespoon butter cook 1 to 2 minutes. Add garlic and spinach cover again 1 to 2 minutes. Uncover remove from heat stir scraping up brown bits and cool slightly. In a blender, add six eggs half cup milk, half teaspoon salt, pepper, garlic powder, onion powder and thyme. Blend well. Spread vegetables into prepared dish, top with shredded cheese, and pour egg mixture over top. Bake 30 to 40 minutes until lightly browned and set. Let cool 10 minutes before serving.
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Serving Size: 1 (376g) | ||
Recipe Makes: 1 | ||
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Calories: 91 | ||
Calories from Fat: 13 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 29mg | 1 % | |
Potassium 862.5mg | 23 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 11.6g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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