Since we have chickens we always seem to have an abundance of eggs. That means that I always need to have a few go to recipes to help use up the excess. This Quiche is quick, easy, uses about 18 eggs (score!), and most importantly it is delicious.
This recipe makes 2. I always make one with crust and one without. You could use muffins tins, for a quick portioned on the go breakfast, instead of using another square pan like I did.
Here is what you’ll need to make this Quick Quiche.
1 onion diced
2 cloves of garlic minced
1 pkg. spinach
About 8 strips of turkey bacon (if you are feeling naughty go ahead and use the regular stuff) * If you are a vegetarian you can simply omit this part or use a vegetarian meat option.
1 pkg. mushrooms
13 egg whites
1 16oz package low-fat shredded mozzarella cheese
1 C low-fat cottage cheese
2 tsp. mustard powder
pepper to taste ( I don’t use salt because of the turkey bacon, but feel free to add it if you need it)
1 pie crust
Preheat the oven to 350 degrees. Dice onions, turkey bacon, and mushrooms, and then place them in a large bowl. Mince the garlic and throw that in the bowl too. Add the spinach, cottage cheese, eggs, egg whites, mustard powder, pepper, and cheese. Mix it all together and put 1/2 the mixture into the pie crust. Then pace the other 1/2 of the mixture into an oven safe dish. I always use my square Pyrex, but you can use any one you have on hand. Make sure you coat it with olive oil spray so the Quiche won’t stick. Place the pans in the oven and cook for about 45 minutes to an hours.