Ingredients
Scale
- 16 oz. assorted gourmet mushrooms, sliced
- 1 tablespoon butter
- salt and pepper
- 1/2 teaspoon dried thyme
- 1 large pinch red pepper flakes
- 2–3 roasted garlic cloves (or just minced fresh garlic)
- 1 large handful fresh spinach
- 6 cage free eggs
- 1/3 cup coconut milk (or other milk of your choice)
- 1/2 cup grated swiss and gruyere cheese mix
- 1 gluten free pie crust
Instructions
- Preheat your oven to 425F.
- Mix the mushrooms, butter, a pinch of each salt and pepper, thyme and red pepper flakes together on a baking sheet tray. Arrange the mushrooms in an even layer while giving them some room.
- Place in your oven and bake for 12 minutes. Remove from the oven and toss to turn over. Place the back in the oven for 8 more minutes.
- Remove from the oven and mix the spinach in with the mushrooms on the baking sheet tray.
- In a medium mixing bowl, combine the eggs, coconut milk, pinch of each salt and pepper, and roasted garlic together. Whisk until combine and the eggs and milk are fully incorporated.
- Spread the mushroom and spinach mixture on the bottom of the prepared pie crust. Sprinkle the grated cheese on top. Carefully pour the egg mixture on top.
- Bake for 35-45 minutes or until it is golden brown and the eggs are fully set in the center of the quiche.
- Remove and let cool for 5 minutes before slicing.
Notes
Cover and store in your refrigerator for up to 3 days. Reheat in a toaster oven for best results.
- Prep Time: 10
- Cook Time: 55
- Category: vegetarian
- Method: oven
- Cuisine: breakfast