Spinach, Mushroom & Crab Breakfast Quiche

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 295.6
  • Total Fat: 18.9 g
  • Cholesterol: 314.9 mg
  • Sodium: 476.4 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 25.0 g

View full nutritional breakdown of Spinach, Mushroom & Crab Breakfast Quiche calories by ingredient
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Introduction

Easy to make in advance and heat up each morning. Freezes well! Doesn't have a over whelming fishy taste either. Easy to make in advance and heat up each morning. Freezes well! Doesn't have a over whelming fishy taste either.
Number of Servings: 4

Ingredients

    5 large fresh eggs
    1/2 cup Ricotta Cheese
    1 cup fresh mushrooms sliced
    1/3 cup red onions chopped
    1 cup frozen spinach (2 cups fresh)
    1 can crab meat
    1/4 cup Monterey Jack Cheese shredded
    Black Pepper
    Salt
    Paprika
    Hot Sauce

Directions

Beat eggs and Ricotta cheese in small bowl. Set aside. In large frying pan heat olive oil at medium cook onions until slightly translucent, add mushrooms and spinach toss around until mushrooms get a bit soft. Transfer spinach mixture to the bowl with the egg mixture along with the crab. Add black pepper, salt, paprika and hot sauce to taste. Mix everything well. Sprinkle the Monterey Jack cheese on the bottom of a pie pan and pour mixture over the top. Bake at 375 for approximately 45 minutes. A knife will come out clean when inserted in the center when the quiche is done.
Cut quiche into 8 equal slices which yields 4 servings of 2 slices.

Number of Servings: 4

Recipe submitted by SparkPeople user NAVONE.

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