Crustless Spinach Mushroom Quiche For One

• servings: 1 serving
• active time: 10 minutes
• total time: 35 minutes

Ingredients

½ tablespoon olive oil

½ cup chopped onions

½ cup sliced mushrooms

1 clove garlic (-minced)

¼ teaspoon kosher salt (-divided)

⅛ teaspoon coarsely ground black pepper

1 cup baby spinach

2 large eggs

4 tablespoons heavy cream

½ cup cubed smoked gouda (or Gruyere cheese, 2.5 oz)

Directions

Preheat the oven to 375°F (190°C).

Place a 10-inch skillet on medium-high heat. Add olive oil and swirl to coat the pan evenly.

Add chopped onions, mushrooms, minced garlic, ⅛ teaspoon of salt, and pepper. Cook, stirring occasionally, until onions are translucent and mushrooms are soft, about 4-5 minutes.

Add spinach and stir until it begins to wilt, about 1-2 minutes. Remove the pan from heat and set aside.

In a medium mixing bowl, whisk together eggs, cream, and remaining ⅛ teaspoon of salt.

Fold the spinach and mushroom mixture into the egg mixture, then stir in the cheese.

Pour the mixture into a lightly greased 5×5-inch baking dish. Place the baking dish on a rimmed baking sheet to catch any possible spills.

Bake until the quiche is puffed and golden, about 25 minutes.

Nutrition

• Calories: 659 kcal
• Total Fat: 54 g
• Saturated Fat: 28 g
• Unsaturated Fat: 23 g
• Trans Fat: 0.04 g
• Cholesterol: 505 mg
• Sodium: 1119 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 18 g