(gluten free Cheesy Spinach, Mushroom, & Broccoli Crustless Quiche

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Broccoli, Fresh or frozen
  • 6 oz Portabello mushrooms
  • 10 oz Spinach, frozen dry

• Refrigerated

  • 5 Eggs + 2 egg whites, large

• Condiments

  • 1/2 tsp Mustard, ground

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 1/2 cup Cheddar cheese
  • 1 1/2 cups Italian shredded cheese blend
  • 3/4 cup Whole milk

Found on recreatinghappiness.com

Description

Ingredients

• 1½ cups fresh or frozen broccoli, chopped
• ½ tablespoon olive oil
• 6 ounces portabello mushrooms, sliced
• 5 large eggs + 2 egg whites
• ¾ cup whole milk
• 1 teaspoon salt
• ¼ teaspoon ground pepper
• ½ teaspoon ground mustard
• 10 ounces frozen spinach, defrosted and squeezed dry
• 1½ cups Italian shredded cheese blend (I used Sargentos 6-cheese blend)
• ½ cup shredded cheddar cheese

Directions

• Preheat oven to 375 degrees.
• Cook broccoli via your preferred method just until tender (I did frozen broccoli and boiled it). Set aside to cool.
• Saute mushrooms in olive oil, remove from skillet to cool.
• Lightly grease a 9-inch pie plate. Layer spinach and mushrooms in the pie plate, top with 1 cup Italian-style cheese. Spread broccoli over the cheese then top with the ½ cup cheddar cheese.
• In a mixing bowl whisk together eggs, egg whites, milk, salt, pepper, and ground mustard. Pour into the pie plate. Top with remaining ½ cup cheese.
• Bake 35-45 minutes until quiche is puffed and eggs are set (give it a little jiggle and youll be able to tell!). Allow to cool for 10 minutes before slicing and serving.