Spinach Artichoke Portabella Quiches

By á-36929

Low Carb and Gluten-Free
Individual spinach artichoke quiches cooked inside portabella mushroom caps for a festive low carb, gluten-free meal.

Ingredients

• 2 tbsp extra virgin olive oil
• 6 Portabella mushrooms, wiped clean, stems and gills removed (try to choose deep caps to hold the filling better)
• 1 container Whole Foods Spinach Artichoke Dip, room temperature
• 4 large eggs
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1 cup grated Parmesan cheese

Preparation

Step 1

Preheat oven to 350F and brush a large glass or ceramic baking dish with olive oil.
Place mushrooms cap-side down and bake 15 minutes.
While mushroom caps are baking, combine Spinach Artichoke Dip and eggs in a large bowl. Whisk until smooth. Season with salt and pepper.
Remove caps from oven and fill with quiche filling. Sprinkle with Parmesan.
Bake 20 minutes, or until filling is set and slightly puffed.
Turn broiler on high and broil 3 to 5 minutes, until cheese is beginning to brown.
Remove and serve hot.