Chef Jason Hisley is back with another amazing healthy recipe from The Front Burner. This is one everyone will love, but especially all you vegetarians out there! Packed with flavor, this quiche is perfect for a Sunday morning brunch with friends and family, or those nights when all you want is breakfast for dinner. Try it out and let us know what you think of this healthy spinach quiche in the comments below.
Spinach Quiche
Makes 2 Servings. Per serving: Two complete Lean & Green Meals.
Ingredients
• 1 cup thinly sliced mushrooms
• 1 red bell pepper, chopped
• 2 cups liquid egg substitute
• 4 oz reduced-fat mozzarella
• 2 cups baby spinach
• 1/2 tsp pepper
• 1 tsp garlic powder
• Non-stick cooking spray
Directions
1. Preheat oven to 350° F.
2. In a medium skillet, sauté the mushrooms and red bell pepper until tender. Remove vegetables from heat and allow to cool.
3. In a large bowl, combine the liquid egg substitute, mozzarella cheese, spinach, garlic powder, and pepper. Mix in the mushrooms and red pepper.
4. Lightly grease a pie plate and pour in the mixture.
5. Bake the quiche for 30 minutes or until set.
Sounds yummy!
So the entire recipe makes 4 lean and green meals? Is that way I am reading? Maybe I’m just tired but the “servings’ is a little confusing.
Hi Cathie,
The entire recipe makes 2 complete Lean & Green Meals. Hope you like it!