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Well, There's This

Disclosure: Always consult your doctor or qualified medical provider for any questions you have regarding a medical condition and before undertaking any suggested diets, exercises or other health related programs, especially if you have a medical condition. All materials on Well, There's This are intended for educational purposes only and are not intended to treat, diagnose, cure or prevent any disease or illness - speak to your doctor.  

Spinach + Mushroom Quiche

What You Need:

-A spoonful of butter (I use Nutiva, butter flavored coconut oil because it is non-GMO + vegan, It tastes just like butter. You can find it in the WTT Shop: Shop Here

-1 clove of garlic

-Shredded mozzarella cheese

-A cup of milk (I use hemp milk)

-3 eggs beaten

-2 handfuls of fresh spinach

-6 sliced mushrooms

-3 spoonfuls of feta cheese

-salt and pepper

-Low carb, high fiber pie crust, recipe: here

Let's Cook!

1. Heat oven 350 degrees

2. Sautee butter, garlic, salt and pepper, spinach and mushrooms until spinach is wilted and mushrooms are soft. (Shop butter in the WTT Shop: Shop Here)

3. Stir in feta cheese and turn off heat

4. Whisk the eggs and pour in milk. Stir together.

5. Put spinach mixture into pie crust and pour egg mix over the spinach mix.

6. Bake pie until when you tap the pie pan the egg mix doesn't jiggle that much. 

7. Top with shredded cheese and further back till cheese is golden and melted.

8. Cool off before serving