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Serving: 6

Prep Time: 15 minutes, Cook Time: 45 minutes

INGREDIENTS:

INSTRUCTIONS

  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach.
  2. Add the mushrooms, garlic, and a pinch of salt and pepper to a skillet sprayed lightly with non-stick spray. Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  3. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
  4. In a medium bowl, whisk together the eggs, ½ & ½  and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
  5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.

2 Protein, 1 vegetable per serving

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