Spinach Mushroom Quiche with Tarragon

A yummy veggie quiche with hearty flavor from the mushrooms. Use soy milk, 2%, whole - whatever you prefer.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Place egg white of 1 egg into a small bowl and whisk with water until foamy. Set the egg yolk aside in a large bowl.

Step: 3

Fit pie crust into a 9-inch pie dish. Brush egg white mixture over the edges and inside of crust. Poke holes into the inside and up the sides of the crust with a fork.

Step: 4

Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.

Step: 5

Pour any remaining egg white mixture into the large bowl with the yolk; whisk in 2 more eggs and milk until thoroughly combined. Set egg mixture aside.

Step: 6

Heat canola oil in a large skillet over medium heat; cook and stir mushrooms and onion until the mushroom’s liquid has evaporated, 9 to 15 minutes. Season with salt and black pepper.

Step: 7

Turn off heat and stir spinach into hot mushrooms to wilt. Mix in tarragon, paprika, and cayenne pepper.

Step: 8

Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.

Step: 9

Pour mushroom-spinach filling into the prebaked pie crust and arrange slices of zucchini in a decorative pattern on top of the filling. Top with 1/4 cup white Cheddar cheese in an even layer.

Step: 10

Place the quiche onto a baking sheet and bake in the oven until top is lightly browned and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.

Step: 11

Allow quiche to cool on the hot baking sheet for 5 minutes before removing to finish cooling on a wire rack until serving temperature, 10 to 15 more minutes.

Per Serving: 387 calories; protein 15.8g; carbohydrates 20.5g; fat 27.6g; cholesterol 125.9mg; sodium 506.7mg.

Eat good breakfast to continue the day has become a good habit. It’s a great way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and gives me power to take on the morning. The sweetness is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your stomach system and make keep you feel full all day , and not want likely grab a snack out of the street food before break .

Making fruit a morning habit is easy . Easy as put the fruit in your fridge next to the sweet drink or on the bench next to your grain bowl , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.