- 6
- 5 mins
- 45 mins
Ingredients
- 1 Tablespoon olive oil, plus more for pan
- 1 cup frozen spinach, thawed and drained
- 8 ounces sliced mushrooms
- 1 clove garlic
- 10 large eggs
- 1 1/2 cups almond milk (or cow’s milk)
- 1/4 cup gluten free baking mix (such as Pamela’s)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preparation
Step 1
Preheat oven to 350 degrees.
Heat olive oil in a large skillet over medium heat. Add spinach, mushrooms, and garlic. Cook until mushrooms are golden brown and cooked through, about 5-6 minutes. Remove from heat and set aside.
In a large mixing bowl stir together eggs, milk, baking mix, baking powder, salt, and pepper.
Coat a deep pie dish with olive oil. (You could alternatively use an 11×7 baking dish.) Add vegetables to the pie pan and spread evenly. Pour the egg mixture on top. Swirl the dish lightly to make sure the egg mixture is evenly distributed.
Bake at 350 degrees for 35-40 minutes, or until quiche is completely set in the middle.
Slice into wedges and serve warm. Refrigerate leftovers in an airtight container for up to 3 days.
Notes
Use any vegetables you like! Tomatoes, zucchini, onions, and bell peppers are some great choices.