Spinach, Broccoli & Mushroom Quiche

• servings: 6 servings
• total time: 55 minutes

Ingredients

2 tablespoons extra-virgin olive oil

2½ cups sliced cremini mushrooms

1½ cups fresh broccoli florets (½-inch)

1 small yellow onion, thinly sliced (¾ cup)

3 ounces baby spinach, coarsely chopped (about 3 cups)

1 tablespoon minced garlic

6 large eggs

½ cup half-and-half

1 tablespoon Dijon mustard

¼ teaspoon salt

¼ teaspoon ground pepper

1½ cups shredded sharp Cheddar cheese

Directions

1. Preheat oven to 375°F. Coat a 9-inch pie pan.

2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.

3. Add 2½ cups mushrooms; cook, stirring occasionally, until lightly browned and tender, about 6 minutes.

4. Add 1½ cups broccoli and the sliced onion; cook, stirring often, until the broccoli starts to soften and the onion becomes translucent, about 4 minutes.

5. Add chopped spinach and 1 tablespoon garlic; cook, stirring often, until the spinach is wilted, 1 to 2 minutes.

6. Remove from heat.

7. Whisk 6 eggs, ½ cup half-and-half, 1 tablespoon mustard, ¼ teaspoon salt and ¼ teaspoon pepper together in a medium bowl until thoroughly combined.

8. Add the mushroom mixture and 1 ½ cups Cheddar; fold to combine.

9. Spoon into the prepared pie pan.

10. Bake until the center is set and the edges are lightly golden brown, about 30 minutes.

11. Let stand for 10 minutes before slicing.

Nutrition

• Calories: 272 kcal
• Total Fat: 21 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 221 mg
• Sodium: 444 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 15 g