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Crustless Spinach and Mushroom Quiche
10 min prep time
37 min cook time
2servings
How to Make Crustless Spinach and Mushroom Quiche
This low-carb breakfast recipe is designed for two. Perfect for a hearty breakfast, but also works for lunch or dinner.
10 min prep time
37 min cook time
2servings
1 quiche
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Step-By-Step Instructions:
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Preheat the oven to 350 degrees F. Lightly spray two 10-ounce ovenproof custard cups or individual pie pans with cooking spray. Place on a shallow baking sheet.
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In a large non-stick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms and green onions for 2 minutes, stirring occasionally.
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Stir in the port. Reduce the heat to medium low and cook for 3–4 minutes, or until all the liquid is absorbed. Stir in the garlic and cook for 30 seconds to 1 minute, or until fragrant.
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Remove from heat. Add the spinach. Using a spoon, separate it into small pieces.
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Put the cornstarch in a medium bowl. Slowly pour in the milk, whisking to dissolve it. Whisk in the remaining ingredients and stir in the mushroom mixture. Divide between the custard cups.
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Bake for 30 minutes or until the centers are puffed and set (they don’t jiggle when gently shaken). Let stand for 5 minutes before serving.
Nutrition facts
2 Servings
-
Serving Size
1 quiche
- Amount per serving Calories 200
- % Daily value*
-
Total Fat
6g
8%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 20mg 7%
- Sodium 330mg 14%
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Total Carbohydrate
19g
7%
- Dietary Fiber 4g 14%
- Total Sugars 10g
- Added Sugars 0g 0%
- Protein 17g
- Potassium 973mg 21%
Ingredients
canola oil
1 tsp
Portobello mushrooms (stemmed and sliced)
6 oz
green onion (scallion) (chopped)
3 stalks
port
2 tbsp
garlic (minced)
2 clove
frozen spinach (thawed and squeezed dry)
1 cup
Cornstarch
1 tsp
skim milk
3/4 cup
egg substitute
1/2 cup
part-skim mozzarella (shredded)
2 tbsp
Parmesan cheese (grated)
1 tbsp
black pepper
1/8 tbsp
ground nutmeg
1 tsp
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