For cooking in a pan:
2 Tbsp oil
1/2 medium onion, thinly sliced
2 garlic cloves, chopped
2 cups chopped mushrooms
3 cups chopped spinach
Red pepper flakes
For the custard:
4 eggs (could use egg substitute)
1/2 cup milk (I used 2 %)
2 wedges of The Laughing Cow cheese
Salt and pepper
Preheat the oven to 375 degrees F. Grease a 9-inch pie dish with some oil.
Heat oil in a large skillet, over medium heat. Add the onion and garlic, followed by the red pepper flakes, salt and pepper. Next, add the mushrooms and cook, stirring, until all the liquid released evaporates. Add spinach and cook, stirring, just until spinach wilts. Let the mixture cool slightly.
Whisk together the eggs, milk, salt and pepper until smooth. Stir in the cheese. Spread the vegetable mixture in an even layer in the pie dish. Pour the egg mixture over the vegetable mixture.
Bake at 375 F for about 35 minutes, until the quiche is slightly puffed and golden brown on top.
I initially cut into 8 slices, but after looking at the size and also the nutrition I've been eating a 1/4 of the pie.
Now here's the biggy......
Nutrition per 1/4 of the pie
Now to add some fruit to a slice of bread and call your breakfast complete or even spinach it out more with a smoothie.... 1/2c spinach, 1/2 cup frozen berries, 1c soy milk, and a sprinkle of splenda...... also delicious!!!!