Ingredients:
- 8 oz of mushrooms
- 2 garlic cloves, minced
- Bag of spinach (about 150g)
- 4 large organic eggs
- 1 cup milk of choice (unsweetened)
- 2 oz of feta cheese
- 1/4 cup of grated parmesan or vegan parmesan alternative
- 1/2 cup of shredded mozzarella
- 1/2 tbsp of olive oil
For the salt substitute blend:
- 1/2 tsp of onion powder
- 1/2 tsp of garlic powder
- 1/2 tsp of parsley (fresh or dried)
- 1/2 tsp of black pepper
Directions:
- Preheat oven to 350 degrees F.
- In a large pan, add spinach with a little water (about 2 tbsp), and quickly cook over medium heat until the leaves turn a bright green (for a couple of minutes). Remove from the stovetop, let cool, and squeeze excess moisture from spinach with a paper towel. Set aside.
- In a cooking pan, add 1/2 tbsp of olive oil, minced garlic, and mushrooms. Over medium heat, sauté mushrooms and garlic until mushrooms become soft (a couple of minutes).
- In a pie baking dish coated with a little olive oil, place the squeeze-dried spinach on the bottom. Next, place the sautéed mushrooms on top, followed by the feta cheese.
- In a medium bowl, whisk together eggs, milk, parmesan, and spices. Pour the egg mixture over the feta in the baking dish. Top with shredded mozzarella.
- Bake for about 50 minutes or until the top of the quiche becomes golden brown.
- Serve warm.
