CRUSTLESS SPINACH
QUICHE
If you enjoy spinach, then this makes a nice vegetable side or
breakfast dish. I use it as the former sometimes, however it could also make a nice, light lunch. I suggested the Pepper Jack cheese first as I
think it would make this quiche even nicer!
1 tbsp bacon fat, OR butter (15 mL)
1 cup chopped onion (250 mL)
1 cup sliced mushrooms (250
mL)
1/2 tsp
seasoning salt (2 mL)
1/4 tsp
black pepper (1 mL)
10 oz frozen, chopped spinach
(284 g)
1 cup diced, cooked chicken (250 mL)
3 cups grated Pepper Jack
cheese, (750 mL)
OR Monterey
5 eggs, fork beaten
Preheat
the oven to 350°F (180°C).
In
nonstick frying pan, over medium heat, melt bacon fat and stir fry onion until
turning brown. Add mushrooms and cook
until soft, adding seasoning salt and black pepper. Add spinach and cook until most of the
moisture evaporates. Add chicken and stir fry until all is warm. Remove pan from heat. Stir in Pepper Jack, OR Monterey Jack cheese
and eggs. Pour into 9-inch (23 cm) glass
pie dish. Bake 45 minutes, or until set.
Yield: 8 servings
1
serving
274.1
calories
21.5
g protein
19.1
g fat
1.4 g fiber
2.8
g net carbs