| 1⅚ cups | Spinach, frozen | |
| 3¼ cups | Mushrooms, Champignon, Crimini, Button, Portobello, raw | |
| 1 (ea. 0.11 oz) | Garlic, raw | |
| 1 tbsp | Avocado Oil | |
| ⅜ cup | Feta cheese, Greek cheese from sheep and goat's milk | |
| 4 (ea. 1.76 oz) | Egg, large | |
| 1 cup | Cream, fluid, light whipping, 30% fat | |
| ¼ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| ½ cup | Mozzarella, cheese, low moisture, whole milk, shredded | |
| ¼ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Pepper, black, ground | |
| 2½ lb | altogether (view nutrition facts) |
Preparation
- Serving size:6.70 oz (calculated)Notes: 1 slice, 1/6 quiche; sufficient for breakfast or a smaller main meal
- Temperature: 350 °F
- Thaw the spinach and squeeze out any excess moisture.
- Thinly slice the mushrooms and mince the garlic.
- In an oven-safe pan, heat the oil over medium heat. For 6 servings you can use a 9-inch or 11-inch pan. We use an 11-inch pan, which results in a flatter quiche.
- If you do not have an oven-safe dish, you can use a pie dish for baking.
- Add the mushrooms and garlic to the pan and saute the mushrooms until they have softened and the moisture has evaporated, about 10 minutes.
- If using a pie dish, lightly grease it and transfer the mushrooms and garlic to it now.
- Top with the spinach, then crumble over the feta.
- In a bowl, whisk together the eggs, cream and parmesan. Season to taste.
- Pour the mix over the vegetables and feta.
- Sprinkle with mozzarella.
- Bake until the eggs have set and the cheese has nicely browned, about 25 minutes.
- You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Enjoy at room temperature or reheat in the microwave or oven.
Meal Prep Tip
- Calorie count291 kcal
- % of calories by macros
Fat 75.3 % 219 kcal 23.3 g Net Carbs 4.8 % 14 kcal 3.4 g Dietary Fiber 1.4 % 4 kcal 1.8 g Protein 18.6 % 54 kcal 13 g - Approx. WW SmartPoints™9.3
- Cholesterol 189.9 mg
- Sodium 436.5 mg
- Fat 23.3 g
- Saturated Fat 12.3 g
- Trans Fat 0 g
- Carbohydrates 5.2 g
- Dietary Fiber 1.8 g
- Total Sugars 2.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 13 g
- Calcium 258.9 mg
- Iron 1.8 mg
- Magnesium 52.4 mg
- Potassium 401.6 mg
- Zinc 1.6 mg
- Vitamin A (Retinol Equivalents) 511.6 mcg
- Vitamin B12 0.7 mcg
- Vitamin C 3.8 mg
- Folate 93.2 mcg
- Folic Acid 3.1 mcg