From the Pantry Butler kitchen

Herbed Spinach Quiche Portabella Caps

4 servings

Herbed Spinach Quiche Portabella Caps

Here's a savory, healthful, time-saving twist to breakfast quiche. Use portabella mushroom caps instead of high-fat pie pastry to make individual quiches. USDA MyPlate Kitchen — Produce for Better Health Foundation (public domain), via myplate.food

Ingredients

  • 4 portabella mushrooms — 3-inch diameter
  • cooking spray
  • 3 large eggs
  • 6 egg whites
  • 1/2 cup bread crumbs (whole-wheat if available)
  • 1/4 cup nonfat milk
  • 1 teaspoon low-sodium garlic & herb blend
  • 1 cup frozen chopped spinach, cooked and drained
  • 1/4 cup reduced-fat Parmesan cheese, divided

Method

  1. Place oven rack in center of oven; preheat oven to 375 °F.
  2. Remove portabella stems; wipe clean with damp paper towel.
  3. Spray baking sheet with cooking spray, and place mushroom caps on baking sheet.
  4. In a mixing bowl, whisk together all remaining ingredients, except 1 tbsp Parmesan cheese.
  5. Coat 10-inch non-stick pan with cooking spray and heat over medium flame.
  6. Cook and scramble egg mixture until it just starts to thicken.
  7. Remove from heat.
  8. Using a large spoon, scoop partially cooked, hot egg mixture into portabella caps.
  9. Sprinkle tops with remaining Parmesan cheese.
  10. Bake about 20 minutes.
  11. Serve immediately.

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