A versatile little pie, quiche works for breakfast, brunch, lunch or dinner. It’s a complete meal with plenty of protein and veggies – and when it’s crustless, like this recipe, it’s quick and easy! Brimming with mushrooms and spinach, and stunningly spiced with sage, oregano and basil, we’ll be whipping up this dairy-free version quite often. You should, too! Really, all we are saying is give quiche a chance. 
Crustless Mushroom & Spinach Quiche (Paleo & Dairy Free)
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 89 kcal
Ingredients
- 8 large eggs
- 1 Tbsp. olive oil
- 2 cups sliced baby portabella or white mushrooms
- 2 cups finely chopped spinach
- 1/2 tsp. dried oregano
- 1/2 tsp. dried sage
- 1/2 tsp. dried basil
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- Olive oil cooking spray
Instructions
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Preheat oven to 350 degrees F.
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In bowl, whisk eggs; add salt and pepper and set aside.
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In pan over medium heat, add olive oil and mushrooms; sauté until tender. Add spinach and herbs and stir for about 1 minute until spinach starts to wilt. Let cool briefly.
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Add veggie mixture to eggs and combine well.
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In square baking dish sprayed with olive oil, pour egg and veggie mixture. Bake for 30 minutes.
Recipe Notes
Add the ingredients you need now.
Nutrition Facts
Crustless Mushroom & Spinach Quiche (Paleo & Dairy Free)
Amount Per Serving
Calories 89
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Trans Fat 1g
Cholesterol 164mg55%
Sodium 310mg13%
Potassium 200mg6%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 968IU19%
Vitamin C 2mg2%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.