Description
A dairy-free spinach and mushroom quiche that’s perfect for breakfast or brunch.
Ingredients
Scale
- 1 pie crust (dairy-free)
- 1 cup spinach, chopped
- 1 cup mushrooms, sliced
- 1 onion, diced
- 4 eggs
- 1 cup dairy-free milk
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F.
- Sauté onion and mushrooms in olive oil until soft.
- Add spinach and cook until wilted.
- Whisk eggs, dairy-free milk, salt, and pepper.
- Place pie crust in a pie dish.
- Spread vegetable mixture in the crust.
- Pour egg mixture over vegetables.
- Bake for 35-40 minutes until set.
- Let cool before serving.
Notes
- Use a deep pie dish.
- Let quiche rest for 10 minutes after baking.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 125mg