Avocado, Spinach and Mushroom Crustless Quiche

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Servings:

• Recipe serving size: 1 slice
• Number of servings: Adjust Reset

Ingredients:

• 2 Tbsp. olive oil
• 8 oz. fresh mushrooms, sliced (such as mini portabello, crimini, button, shiitake and/or oyster)
• 1 Tbsp. dried or fresh thyme leaves
• Salt and pepper to taste
• 1 cup white onion, diced
• 3 garlic cloves, minced
• 3 cups baby spinach, roughly chopped
• 2 ripe, fresh avocados, halved, pitted, peeled and diced
• 6 large eggs
• 1 cup milk of choice
• 1 tsp. freshly-grated nutmeg
• 1 cup shredded lowfat low-moisture mozzarella cheese
• Cooking oil spray for coating pan

Instructions:

1. Preheat oven to 375º. Coat a 9-inch pie pan with cooking oil spray. Set aside
2. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and thyme, season with salt & pepper, and cook until tender, about 5 mins. Add onions and garlic, sautee further until onions are tender and garlic is fragrant, about another 5 minutes. Add spinach and toss, cooking until spinach has wilted. Remove from heat, set aside.
3. In a medium bowl, whisk eggs and milk together. Add nutmeg, and salt and pepper to taste. Fold in the mushroom-spinach mixture, diced avocado and cheese. Spoon the mixture into the prepared pie pan and bake for approximately 30 minutes until quiche is golden brown.
4. Remove from oven and allow to stand for at least 10 minutes to set. Slice, garnish with more thyme if desired, and serve.