Spinach Mushroom Quiche

This Spinach Mushroom Quiche is a savory and satisfying dish, perfect for a light lunch or brunch. The quiche combines earthy mushrooms and fresh spinach with creamy feta cheese, all set in a rich, egg-based filling. Spiced with garlic powder, onion powder, and a hint of dried thyme or oregano, it’s baked until golden and set. This quiche is versatile, delicious both warm and at room temperature, making it an ideal dish for any time of day.

For a Serving Size of Two:

Ingredients:

• 100 grams sliced mushrooms
• 30 grams chopped fresh spinach
• 30 grams crumbled feta cheese
• 3 large eggs
• 120 ml milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme or oregano
• 2 teaspoons olive oil

Procedure:

• Preheat your oven to 375°F (190°C).
• Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes.
• Add chopped spinach to the skillet and cook for an additional 1-2 minutes until wilted. Remove from heat and set aside.
• In a bowl, whisk together eggs, milk, salt, black pepper, garlic powder, onion powder, and dried thyme or oregano if using.
• Stir the cooked mushrooms and spinach into the egg mixture. Mix well.
• Stir in the cheese until well combined.
• Pour the mixture into a greased or non-stick baking dish (about 9-inch round or similar size). Spread it evenly.
• Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top. You can test doneness by inserting a knife in the center; it should come out clean.
• Allow the quiche to cool slightly before slicing. Serve warm or at room temperature.

Nutritional Benefits: 

• Calories: 449 kcal
• Protein: 30 g
• Carbohydrates: 12.5 g
• Fat: 31.5 g