Breakfast
Crustless mushroom quiche
PrepPr20 minCookCk50 minTotalTot1 h 10 minServesSrv6Ca:PCa:P1:0.7
Ingredients
- 1 Tbsp coconut oil
- 6 oz/1.5 cups shredded cheddar or mozzarella cheese
- 6 pasture-raised eggs
- ½ tsp pickling salt
- 1.5 cups half and half
- 1 oz/¼ cup grated Parmesan Reggiano cheese
- 2 cups chopped, well-cooked mushrooms
- Freshly crushed garlic (optional)
Directions
- Preheat oven to 350°F/180°C.
- Grease 9-inch pie plate with coconut oil.
- Sauté optional garlic in a little coconut oil.
- Beat eggs, half and half, and salt in a mixing bowl.
- Stir in shredded cheese, garlic, and mushrooms.
- Pour mixture into pie plate.
- Bake for 30 min, then sprinkle with Parmesan.
- Bake 20 min more until set and lightly browned.
- Let stand for 5 min before serving.
Contribution
By Dodie AndersonNutrition Facts
Per serving (1 of 6). Does not change when you scale ingredients.
- Calories 326.51666666666665
- Total Fat 151.9g
- Saturated Fat 87.5g
- Trans Fat 3g
- Polyunsaturated Fat 7.9g
- Monounsaturated Fat 25g
- Cholesterol 1563.6 mg
- Sodium 3155 mg
- Carbohydrate 43.4g
- Fiber 4.7g
- Sugar 1.5g
- Protein 113.9g
- Calcium 1998.5 mg
- Phosphorus 1483 mg
- Ca:P ratio 1:0.7
- Vitamin A 967.8 mcg
- Vitamin C 13.2 mg
- B1 (Thiamin) 0.3 mg
- B2 (Riboflavin) 2.1 mg
- B3 (Niacin) 0.4 mg
- B5 (Pantothenic) 2.1 mg
- B6 0.4 mg
- Folate 225.6 mcg
- B12 4.1 mcg
- Vitamin K 5.2 mcg
- Zinc 6.3 mg
- Selenium 114.7 mcg
