spinach broccoli and mushroom quiche

Lunch

Spinach Broccoli & Mushroom Quiche

This spinach, broccoli and mushroom quiche is a high-protein dish that works for any meal of the day. You can enjoy it as a hearty breakfast, a light lunch with a side salad or even a satisfying dinner alongside roasted vegetables. It’s the best way to get your veggies and protein all in one easy dish!

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

Preheat oven to 375°F. Coat a 9-inch pie pan with cooking spray.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 2½ cups mushrooms; cook, stirring occasionally, until lightly browned and tender, about 6 minutes. 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. Add chopped spinach and 1 tablespoon garlic; cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from heat.
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. Add the mushroom mixture and 1½ cups Cheddar; fold to combine. Spoon into the prepared pie pan. Bake until the center is set and the edges are lightly golden brown, about 30 minutes. Let stand for 10 minutes before slicing.