It’s a low-carb, protein-rich option that’s perfect for brunch or meal alternative to traditional quiche, this dish is packed with fresh vegetables, eggs, and cheese—without the crust. It’s fluffy, savory, and easy to prepare in one dish. Perfect for meal prepping or a healthy brunch that still feels indulgent.
Ingredients
- 1 tbsp. butter
- 8 oz. cremini mushrooms, thinly sliced
- 1 shallot, minced
- 2 c. loosely packed spinach
- Kosher salt
- Freshly ground black pepper
- 8 large eggs
- 1/4 c. whole milk
- 1/4 c. oil-packed sun-dried tomatoes, finely chopped
- 1/4 c. freshly grated Parmesan
Instructions
Steps:
1. Preheat oven to 375°. In a medium skillet over medium heat, melt butter. Add mushrooms and
let cook, undisturbed, for 2 minutes. Stir and continue to cook until mushrooms are tender and
golden, 5 to 6 minutes. Add shallot and cook until fragrant, 1 minute. Add spinach and cook until
wilted, 1 minute more. Season with salt and pepper and remove from heat.
2. In a large bowl, whisk together eggs, milk, tomatoes, and Parmesan. Fold in the mushroom
mixture and season again with salt and pepper. Pour into a 8″ to 9″ pie dish and bake until eggs
are just set, 18 to 20 minutes. Let cool 3 minutes before slicing and serving.
