Mini Crustless Quiche Recipe
Approved by Nutrition Support
Makes 2 servings per recipe and per serving you receive:
· 1 leaner protein
· 1 green
· 1 healthy fat
· 1 condiment
Have it with a side salad with 2 greens for a full L&G
4 eggs & 8 egg whites
½ Cup White or Baby Bella Mushrooms, chopped
1 Cup Leaf Spinach, chopped
2 teaspoons olive oil
½ teaspoon black pepper and ¼ teaspoon sea salt to taste
**Photo credit: a fan who made the recipe after I posted it online! SHe swapped out more egg for egg white.
Switch it all to egg beaters (each egg is 1/4 c so use 1 cup egg beaters) to allow for yet another healthy fat. For that side salad!
Preheat oven to 400°
In a skillet over medium-high heat, toss mushrooms with about 1 tsp olive oil for about 5 minutes or until cooked. Turn off the heat and add the spinach, stirring constantly to mix for 1 minute. Pour into a bowl.
Crack 6 eggs into the bowl with the spinach and mushrooms and whisk ingredients together. Add some fresh ground black pepper to suit your personal tastes and whisk again.
Use 2 mini muffin trays and spray with cooking spray or olive oil. Fill each cup 3/4 full of egg mixture.
Place in the oven for 15 minutes.
Remove from the oven and allow to cool for a minute before removing from pans. Sprinkle with sea salt and serve hot, or chill in the fridge until cold and serve.
Optional: add shredded parmesan cheese on the top of each quiche for some extra flavor.
Inspired by the recipe posted here at the Pescaterian and the Pig