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Crustless spinach and mushroom quiche, black coffee or tea
Looking for a low-carb, high-protein meal that's perfect for diabetics and those following the SOZA weightloss program? Look no further than this delicious crustless spinach and mushroom quiche! Packed with flavorful veggies and a cheesy, protein-rich filling, this quiche is sure to satisfy your hunger while keeping your blood sugar in check. Give it a try and enjoy a healthy and delicious meal that's both easy to make and incredibly satisfying!
For a complete meal, serve this quiche alongside a crisp green salad or some fresh fruit. You can also customize the recipe to your liking by adding in extra veggies or swapping out the cheese for a different variety. Leftovers can be stored in the fridge and reheated for a quick and easy breakfast or lunch throughout the week.
8 ounces sliced mushrooms
1/2 cup diced onion
2 cloves garlic, minced
6 cups fresh spinach leaves
6 large eggs
1/2 cup unsweetened almond milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
Preheat the oven to 375°F.
Spray a 9-inch pie dish with cooking spray.
In a large skillet over medium heat, sauté mushrooms, onions, and garlic until onions are translucent and mushrooms are tender about 5-7 minutes.
Add the spinach and cook until wilted, about 2-3 minutes.
In a separate bowl, whisk together the eggs, almond milk, salt, and black pepper.
Stir in the mushroom and spinach mixture.
Pour the egg mixture into the prepared pie dish.
Sprinkle the cheddar cheese on top.
Bake for 30-35 minutes, or until the center is set and the cheese is melted and bubbly.
Let the quiche cool for a few minutes before slicing and serving.
For the black coffee or tea, simply brew a cup of your preferred beverage and enjoy it plain or with a splash of unsweetened almond milk or a natural sugar substitute like stevia.
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