What you need:
- 1 Almond-Parmesan Crust, prebaked
- 8 ounces (225 g) sliced mushrooms
- '/2 cup (80 g) chopped onion
- 2 tablespoons (30 g) butter
- 10 ounces (280 g) frozen chopped spinach, thawed
- 3 eggs
- 3/4 cup (175 ml) heavy cream
- 3/4 cup (175 ml) Carb Countdown Dairy Beverage
- 2 tablespoons (30 ml) dry vermouth
- '/2 teaspoon salt
- '/4 teaspoon pepper
- 1 1/2 cups (180 g) shredded Monterey Jack cheese
- Have your crust ready first.
- In a large, heavy skillet, over medium-high heat, saute the mushrooms and onion in the butter until the onion is translucent and the mushrooms are limp. Transfer into a large mixing bowl, preferably one with a pouring lip.
- Dump your thawed spinach into a strainer, and using clean hands, squeeze all the moisture out of it you can. Add it to the mushrooms and onions.
- Now add the eggs, cream, and Carb Countdown Dairy Beverage. Whisk the whole thing up until well combined. Whisk in the vermouth, salt, and pepper.
- Cover the bottom of the Almond-Parmesan Crust with the Monterey Jack, and put it in the oven at 325 °F (170 °C) for just a couple of minutes, or until the cheese just starts to melt. Take it out of the oven, and pour in the egg-vegetable mixture-your quiche will be very full! Very carefully place it back in the oven. It's a good idea to place a flat pan under it, on the floor of the oven, to catch any drips.
- Bake for 50 to 60 minutes, or until just set in the center. Let cool. Quiche is traditionally served at room temperature, but if you like it warm, it's better to make this ahead, let it cool, and even chill it, then cut slices and warm them for a minute or two on 70 percent power in your microwave, rather than serving it right out of the oven.
Nutrient breakdown per serving:
- 480 calories
- 43 g fat
- 17 g protein
- 10 g carbohydrate
- 4 g dietary fiber
- 6 g usable carbs.