Description
Packed with vibrant vegetables and savory shredded cheese, this vegetable quiche is a recipe worthy of a special occasion or a lazy Sunday morning brunch with family.
Ingredients
Scale
- 1/2 Organic Onion, diced
- 1 Organic Red Bell Pepper, diced
- 2/3 cup baby portabella mushrooms, diced
- 3 cups SimplyNature Organic Baby Spinach
- 1 tablespoon Countryside Creamery Butter
- 2 cups SimplyNature Organic Mozzarella or Mexican Shredded Cheese
- 5 SimplyNature Organic Cage Free Brown Eggs
- 2 tablespoons Baker’s Corner All Purpose Flour
- 1 1/3 cup SimplyNature Organic Original Unsweetened Almond Milk
- 1/2 teaspoon Stonemill Pink Himalayan Salt
- 1/2 teaspoon SimplyNature Organic Garlic Powder
- 1/4 teaspoon Stonemill Pure Ground Black Pepper
- Small dash SimplyNature Organic Cayenne Pepper
Instructions
- Preheat oven to 375 degrees.
- Sauté onion, bell pepper, mushrooms and spinach in butter over medium heat until onion is soft and translucent and spinach is fully wilted.
- While the vegetables cook, toss cheese and flour together.
- Combine eggs, almondmilk, salt, pepper, garlic powder and cayenne pepper together.
- Add cheese and vegetables to egg mixture and stir thoroughly to combine.
- Pour into a pie dish sprayed with cooking spray, sprinkle with additional salt and pepper and bake for 45-50 minutes.
- Allow quiche to rest for 30-45 minutes before slicing and serving.
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