Serving: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

• 1 tablespoon melted butter, divided
• 6 eggs
• 3 ounces (85 g) goat cheese, divided
• 3/4 cup heavy whipping cream
• 1 scallion, white and green parts, chopped
• 1/2 cup mushrooms, sliced
• 1 cup fresh spinach, chopped
• 10 cherry tomatoes, cut in half

How to

1. Preheat the oven to 350ºF (180ºC). Coat a pie pan with 1/2 teaspoon of melted butter and set aside.
2. Whisk together the eggs, 2 ounces (57 g) of goat cheese, and heavy whipping cream in a bowl until creamy and smooth, you can use a blender to make it easier. Set aside.
3. Heat the remaining butter in a nonstick skillet over medium-high heat. Add and saute scallion and mushrooms for 2 minutes or until tender. Add and saute scallion and mushrooms for 2 minutes or until tender. Add and saute the spinach for another 2 minutes, or until softened.
4. Pour the vegetable mixture into the pie pan, and use a spatula to spread the mixtures, so it covers the bottom of the pan evenly.
5. Pour the egg mixture over the vegetable mixture. Top them with the cherry tomato halves and remaining goat cheese.
6. Place the pie pan in the preheated oven and bake for 20 minutes or until fluffy. You can check the doneness by cutting a small slit in the center, if raw eggs run into the cut, then baking for another few minutes.
7. Divide the quiche among four platters and serve warm.

Nutrition (Per Serving)

• Calories: 395
• Fat: 32 g
• Carbohydrates: 4 g
• Protein: 21 g