Gluten-Free Spinach and Mushroom Quiche (Edit recipe)

This spinach and mushroom quiche is the perfect gluten-free dish to serve at brunch, or to meal prep for the week. Its loaded with veggies, healthy fats, and whole-food collagen protein.

20 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	112
Fat:	8 g
Carbohydrates:	6 g
Protein:	6 g
Cholesterol:	25 g
Sodium:	113 mg
Fiber:	3 g
Sugars:	1 g
Calculated per serving.

by Bonafide Provisions

View original recipe

Serves: 6

Ingredients

2 Tbsp Ghee
.5 Onion, small, diced
2-2.5 cups White Mushrooms, washed and sliced
8 cups Spinach, coarsely chopped, fresh
6 Eggs, large pasture-raised organic
.25 cup Heavy Cream (Whipping Cream)
.25 cup Bone Broth, Bonafide Provisions Chicken
Salt and Pepper, Celtic seato taste, fresh ground
1 Nut-free Pie & Tart Crust (click for recipe), frozen

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees F. If using frozen pie crust take that out to thaw and set aside.
Heat ghee in large Dutch oven or stock pot over medium heat, once melted add in onion and cook for 1-2 minutes. Add in mushrooms and sautu00e9 for 3-4 minutes, then add in spinach and stir until all spinach is wilted. Once veggies are done turn off the heat.
In a large bowl, combine eggs, heavy whipping cream, bone broth, Celtic sea salt and pepper. Whisk until everything is well combined.
Place pie crust on lined baking sheet, add vegetable mixture and spread evenly on the bottom of the pie crust, then pour egg mixture over the vegetables.
Place in preheated oven and cook for 30 minutes, or until edges of the pie crust are golden brown and center of the quiche is no longer jiggling.