Spinach Mushroom Quiche
- 6 eggs, divided
- ½ tsp. garlic powder
- ¼ cup grated Parmesan cheese
- ½ cup skim or low-fat milk
- 1 tsp. Italian seasoning
- 1 10 oz. package of frozen chopped spinach, thawed and pressed
- 2 oz. sliced mushrooms
Evenly coat a deep 9” pie plate with spray, hold aside.
In medium bowl 6 eggs, ¼ tsp. garlic powder, milk, cheese and seasoning
Stir in spinach and mushrooms until well combined.
Pour into prepared crust.
Bake in pre-heated 375 degree oven until puffed, about 30 to 40 minutes. Let stand 5 minutes before serving.
Paired with: an O’rita, a Tomosa or a nice Riesling from Austria