Spinach & Mushroom Quiche Recipe


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This spinach and mushroom quiche makes a healthy, nutritious and satisfying breakfast.

Makes: 6 servings

Prep: 20 min

Cook: 4 – 5 hours

Ingredients:-

Frozen chopped spinach – 1 (10 oz.) package

Bacon – 4 slices

Olive oil – 1 tablespoon

Portobello mushroom (chopped coarsely) – 2 cups

Red sweet pepper (chopped) – ½ cup

Gruyere cheese (shredded) – 1 ½ cups

Eggs – 8

Whole milk – 2 cups

Fresh chives (snipped) – 2 tablespoons

Salt – ½ teaspoon

Ground black pepper – ¼ teaspoon

Packaged biscuit mix – ½ cup

Directions:-

  1. Cook the bacon in a pan until crispy. Remove and crumble.
  2. Heat oil in the pan and sauté the sweet pepper and mushrooms in it until tender.
  3. Mix in the spinach and cheese.
  4. Whisk together the eggs, milk, salt, pepper and chives.
  5. Add the egg mix to the spinach mix and stir mix.
  6. Stir in the biscuit mix.
  7. Transfer the mixture into a slow cooker lined with a disposable liner.
  8. Sprinkle the bacon on top.
  9. Cook covered for 4-5 hours on low, until a knife inserted in the centre comes out clean.

Nutrition Information per serving: 431 Cal, 31 g total fat (15 g sat. fat), 349 mg chol., 699 mg sodium, 15 g carb., 2 g fiber, 25 g protein.

Spinach & Mushroom Quiche


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