Spinach and Mushroom Quiche with Provolone Cheese

2011-11-29
spinach mushroom quiche 3

 

This is a flavorful and easy dish to make. The prep time is only about 20 minutes and cook time is 30 minutes. I make a huge quiche and cut into pieces and freeze for a quick microwave breakfast that is fast, filling and healthy. A serving of this keeps me going all day.

Ingredients for 15 servings:
1 dozen eggs
8 slices provolone cheese
1 box frozen spinach, thawed and drained of excess fluid
8 mini peppers
2 tablespoons butter
2 garlic cloves, minced
1/4 cup cream
Salt and Pepper to taste

Directions:
Melt butter in large saute pan. Slice mini peppers in rings and add to butter in pan. Add minced garlic. Saute until peppers are soft. Add spinach and mix thoroughly. When spinach is heated through, add the cream and stir gently and remove from heat.
Prepare a large glass baking dish by spraying with Pam or you can butter the dish. Whip the eggs four at a time in a large bowl. Add salt and pepper to taste. Pour eggs in batches in prepared dish. Gently spoon the spinach mixture into the eggs. Take the back of the spoon and spread the mixture evenly into the eggs. Place the provolone slices on top of eggs to cover. Place in 350 degree oven for 30 minutes or until the eggs are firm and the cheese is slightly browned. When quiche has cooled completely, cut into servings and wrap in aluminum foil individually and freeze. To reheat, unwrap and discard foil. Place on plate and microwave for 1 to 2 minutes until heated through.

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