High Protein Mushroom Quiche
Indulge in this wholesome and flavorful High Protein Mushroom Quiche, the perfect blend of hearty vegetables, creamy dairy, and satisfying protein. Featuring sautéed mushrooms, wilted spinach, and a touch of nutmeg for added warmth, this nutrient-packed recipe leverages a combination of whole eggs, egg whites, cottage cheese, and Greek yogurt for a creamy, protein-rich filling. Nestled in a whole wheat pie crust and topped with low-fat shredded cheddar, it’s a guilt-free, savory treat that’s ideal for breakfast, brunch, or even a light dinner. With just 20 minutes of prep and a golden, perfectly set bake time, this quiche delivers both convenience and nutrition in every slice. Perfect for meal preppers and mushroom lovers, this dish keeps you energized while delighting your taste buds.
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Recipe Information
Ingredients
- 6 large eggs
- 3 large egg whites
- 1 cup cottage cheese
- 0.5 cup Greek yogurt
- 2 cups mushrooms
- 1 cup spinach
- 0.5 cup onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 cup low-fat shredded cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 1 whole wheat pie crust
Instructions
Preheat your oven to 375°F (190°C).
Clean and slice the mushrooms, and chop the onion finely. Mince the garlic cloves.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3 minutes.
Add the sliced mushrooms to the skillet and cook until they are soft and any liquid they release has evaporated, approximately 5 minutes.
Stir in the spinach, allowing the leaves to wilt slightly. Remove the skillet from heat and set aside.
In a large mixing bowl, whisk together the eggs, egg whites, cottage cheese, and Greek yogurt until smooth.
Add the cooked mushroom and spinach mixture to the egg mixture, stirring gently to combine.
Mix in the shredded cheddar cheese, salt, black pepper, and nutmeg.
Place the whole wheat pie crust into a 9-inch (23 cm) pie dish, ensuring it is evenly spread and pressed down.
Pour the egg and mushroom mixture into the prepared pie crust, smoothing the top with a spatula.
Bake the quiche in the preheated oven for 35-40 minutes, or until the top is golden and the filling has set. A knife inserted into the center should come out clean.
Remove the quiche from the oven and let it cool for at least 5 minutes before slicing and serving.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 4506 mg | 196% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 36.7 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1256 mg | 97% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2788 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
