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Featured Image of Roasted Garlic Mushroom + Spinach Quiche


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  • Author: White Sparrow
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x
  • Diet: Gluten Free

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
  • 23 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

  1. Preheat your oven to 425F.
  2. 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.
  3. 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.
  4. Remove from the oven and mix the spinach in with the mushrooms on the baking sheet tray.
  5. 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.
  6. 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.
  7. Bake for 35-45 minutes or until it is golden brown and the eggs are fully set in the center of the quiche.
  8. 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