Spinach, Mushroom & Asiago Quiche
Equipment
- Oven
Ingredients
- 5 eggs
- 1 cup milk low-fat
- 4 oz Asiago cheese shredded
- 1 TBSP olive oil extra virgin, plus more for the pan
- 8 oz mushrooms sliced
- ½ yellow onion medium, diced
- 3 garlic cloves minced
- 1 tsp thyme dried
- ½ tsp black pepper
- 1½ TBSP balsamic vinegar
- 2 cups spinach leaves packed
Instructions
- Preheat the oven to 375℉ and prepare your pan by coating it generously with plenty of olive oil.
- In a large bowl, crack your eggs and whisk in the milk until combined. Cube your asiago cheese and set aside.
- In a large skillet over medium heat, add the olive oil. Once the oil begins to shimmer, add the onion and garlic and sprinkle with thyme, salt, and pepper. Cook until the onion and garlic are fragrant and translucent.
- Next, add in the sliced mushrooms. Move them around the pan a bit at first, but don't agitate them too often so they don't begin to brown.
- Once the mushrooms have browned, add the spinach and balsamic vinegar, and let the spinach wilt. Combine the vegetables well, then cook for about 10 minutes to remove as much water as possible. Adjust seasoning to your liking.
- Add the cooked vegetables to the pie plate and top with the cubed asiago cheese. Pour the egg mixture over the top until it reaches the rim.
- Set a timer, place in the preheated oven, and bake for 35 minutes, or until the eggs are set and the quiche is fluffy. Allow this to cool for 15 minutes before cutting.
Nutrition
Calories: 144kcal | Carbohydrates: 5g | Protein: 10g | Fat: 10g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 122mg | Sodium: 463mg | Fiber: 0.7g | Sugar: 3.1g
