Ingredients:
1 teaspoon olive oil (1 point)
1 small onion, finely chopped (0 points)
2 cloves garlic, minced (0 points)
1 cup mushrooms, sliced (0 points)
2 cups fresh spinach, chopped (0 points)
6 large eggs (0 points)
1 cup skim milk (2 points)
1 cup reduced-fat shredded cheese (such as cheddar or mozzarella) (3 points)
1/4 teaspoon salt (0 points)
1/4 teaspoon black pepper (0 points)
1/4 teaspoon nutmeg (optional) (0 points)
Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with cooking spray or a small amount of olive oil.
Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes. Add the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Add the spinach and cook until wilted, about 1-2 minutes. Remove from heat and set aside.
Prepare Egg Mixture: In a large bowl, whisk together the eggs and milk. Stir in the cheese, salt, pepper, and nutmeg (if using).
Combine and Pour: Add the sautéed vegetables to the egg mixture and stir until well combined. Pour the mixture into the prepared pie dish.
Bake: Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top. A knife inserted into the center should come out clean.
Cool and Serve: Allow the quiche to cool for a few minutes before slicing and serving.
Points:
The entire quiche is approximately 6 points, with each serving (assuming 6 servings) being about 1 point per slice. Points can vary based on the specific brands and types of cheese used.
Tips:
Add-Ins: You can add other veggies like bell peppers, tomatoes, or zucchini for extra flavor and nutrition.
Cheese: For a stronger flavor, consider using a sharp cheddar or adding a small amount of feta cheese.