Healthy Breakfast Quiche

By August 20, 2010 No Comments

This recipe was found in Health magazine as a great vegetarian breakfast or lunch option.  


  • 1 Wholly Wholesome brand frozen pastry shell
  • 2 1/2 teaspoons Olive Oil, divided
  • 2 Shallots, peeled and thinly sliced
  • 1 (5-ounce) package (pre-washed) Fresh Baby Spinach
  • 1/2 teaspoon Salt, divided
  • 1/4 teaspoon Pepper
  • 1 (4-ounce) package Mushrooms, assorted
  • 2/3 Cup Parmesan, freshly grated, divided
  • 1 Cup Soy Milk, Plain
  • 1 Egg, large
  • 3 Large Eggs, egg whites only

Cooking Instructions:
1. Preheat oven to 375 degrees- bake pastry shell 10-12 minutes until browned.
2.  Heat 1 1/4 teaspoons oil over medium heat in a large nonstick skillet.  Add shallots, add spinach, and cook 2-3 minutes or until wilted. 
3.  Add 1/4 teaspoon salt and a dash of pepper.  Transfer to a plate and set aside.
4.  Using the same pan, heat the remaining oil.  Cook mushrooms for about 6 minutes or until browned on both sides.  Remove the pan from the heat and season the mushrooms with the remaining salt and pepper.  Set aside.
5.  Sprinkle 1/3 Cup parmesan over the bottom of the pastry.  Top with spinach and mushroom mixes.
6.  In a separate bowl, whisk together soy milk with egg and egg whites.  Pour into shell.  Top with remaining parmesan cheese and bake for 45-50 minutes or until top is firm and golden brown.  Cut into wedges and serve. 

Nutrition Information: (Yields 6 pieces)
One serving
173 calories
12 g fat
4 g protein
13 g carbohydrate
1 g sugar
5 mg cholesterol
1 g fiber