Nutritional Info

Nutrition Facts

Serving Size 1 (111g)

Calories 314
Calories from Fat 195 (62%)
Amount Per Serving %DIV
Total Fat 21.7g 33%
Saturated Fat 14.1g 71%
Monounsaturated Fat 6.8g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 63.2mg 21%
Sodium 974.4mg 42%
Potassium 174.6mg 4%
Total Carbohydrate 5.2g 2%
Dietary Fiber 1.3g 5%
Sugars 0.5g
Protein 22g 44%

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Recipe Description
Great hearty quiche that you will enjoy.
Prep time
15 min
Cook time
1 hr
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
8 Ounce(oz)  sliced mushrooms
1/2 Cup(c)  chopped onion
2 Tablespoon(T)  butter
10 Ounce(oz)  frozen chopped spinach, thawed
   3 eggs
   1 almond-parmesan crust, prebaked
3/4 Cup(c)  heavy cream
3/4 Cup(c)  carb countdown dairy beverage
2 Tablespoon(T)  dry vermouth
1/2 Teaspoon(t)  salt
1/4 Teaspoon(t)  pepper
5 1/2 Cup(c)  shredded monterey jack cheese


Crust ready to go.
In 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  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, serve 10 minutes  out of the oven.

Additional notes

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