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Thursday, August 4, 2016

CRUSTLESS SPINACH QUICHE




CRUSTLESS SPINACH QUICHE

If you enjoy spinach, then this makes a nice vegetable side or breakfast dish.  I use it as the former sometimes, however it could also make a nice, light lunch.  I suggested the Pepper Jack cheese first as I think it would make this quiche even nicer!

1 tbsp bacon fat, OR butter  (15 mL)
1 cup chopped onion (250 mL)
1 cup sliced mushrooms (250 mL)
1/tsp seasoning salt (2 mL)
1/tsp black pepper (1 mL)
10 oz frozen, chopped spinach (284 g)
1 cup diced chicken (250 mL)
3 cups grated Pepper Jack cheese, (750 mL)
  OR Monterey Jack cheese
5 eggs, fork beaten

Preheat the oven to 350°F (180°C). 

In nonstick frying pan, over medium heat, melt bacon fat and stir fry onion until turning brown.  Add mushrooms and cook until soft, adding seasoning salt and black pepper.  Add spinach and cook until most of the moisture evaporates. Add chicken and stir fry until all is warm.  Remove pan from heat.  Stir in Pepper Jack, OR Monterey Jack cheese and eggs.  Pour into 9-inch (23 cm) glass pie dish.  Bake 45 minutes, or until set. 

Yield:  8 servings
1 serving
274.1 calories
21.5 g protein
19.1 g fat
1.4 g fiber
2.8 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me:


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