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SPINACH MUSHROOMS & CHEESE QUICHE. Crustless

Serves: 6-8


Ingredients

6 whole eggs 
½ cup milk
1 clove garlic, minced
1/4 cup diced onion

1/4 cup red peppers, sliced

1 cup mushrooms, sliced (shiitakes if you want great mushroom flavor)
1 cup shredded cheese (about 4 oz.)

1/4 cup cilantro, chopped

1/4 cup green onions
2 cups steamed organic baby spinach, squeeze out excess moisture
½ cup cherry tomatoes, halved
Salt and black pepper to taste

2 tbsp butter or Olive oil.

Instructions


  • Cook the onion and garlic on 1 tbsp olive oil for a few minutes until tender.
  • Sauteed mushrooms on 1 tbsp of butter or olive oil. (they need to release most of their water, or you’ll end up with a soggy quiche).
  • Beat together eggs, milk and cheese. Add the onion and garlic and herbs.
  • In a buttered deep baking pot, layer spinach, peppers and tomatoes. ​
  • Carefully pour egg mixture over layers.
  • Bake for 35- 40 minutes at 375 degrees
  • Let sit 15 minutes before cutting.​​

 SHRIMPS & SPINACH QUICHE ON A CAULIFLOWER CRUST




​​VEGETABLES & CHEESE OMELETTE 

  

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