Spinach and Mushroom Quiche
I was looking for a way to enjoy quiche without the gluten and carb overload. So after experimenting with a variety of recipes and adapting them to my dietary needs, I came up with this paleo friendly entrée.
1 tbsp avocado oil
1 onion chopped
1 lb fresh organic spinach, chopped
6 oz fresh organic mushrooms, chopped
4-6 slices of cooked bacon crumbled
2 cloves garlic
1 cup shredded mozzarella cheese
1 cup goat cheese crumbled
½ tsp sea salt
1/8 tsp fresh ground pepper
5 eggs, beaten
Preheat oven to 350, lightly grease a 9 inch pie plate
Heat oil in large skillet, add onions and garlic, saute, stirring occasionally until onions are become opague.
Stir in mushrooms and spinach. Continue cooking until excess moisture evaporates.
In a large bowl, wisk eggs, then stir in cheese, salt and pepper. Add spinach and mushroom mixture, stir well to blend all ingredients.
Scoop into greased pan.
Bake in preheated oven until eggs have set, about 30 minutes. Cool 5-10 minutes before serving.