Spinach, Onion & Mushroom Quiche.

This past weekend the bf got inspired to make a quiche after visiting our favorite local french bakery. As usual I insisted he make it as healthy as possible. Here is the beautiful and yummy end result that lasted us all week, check after the jump for the recipe.

Haute + Healthy quiche

Five Eggs
Two handfuls of fresh spinach
One box of mushrooms
1/2 onion
1/2 cup almond milk
olive oil
Premade whole wheat pie crust

In a skillet, sauté onions and mushrooms in olive oil. Once onions and mushrooms are browned, add in the spinach and cook until no longer moist.

Mix the eggs with almond milk in separate bowl [you can add cheese in this step]. Once everything is whisked, add the sautéed veggie mixture into the eggs and blend again.

Pour the entire mixture into your whole wheat crust. To make it even healthier, use an empty pie pan sprayed with Pam and you have a frittata.

Cook for 25 minutes at 375°, making sure that the center is cooked through.

Cool for 5 minutes before serving.

Servings: Depends if your bf is eating it! This would last me over a week at one small serving a day. You could also serve this for brunch or breakfast and serve at least 4 people.

The great thing about quiche is you can literally add in anything and everything in your fridge. Next time we want to add tomatoes, pesto and peppers. What do you plan on putting in your Haute + Healthy quiche?


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