What's For Dinner: Broccoli, Mushroom, Spinach, and Cheddar Quiche

D has been clamoring for a quiche of late, so I told him to pick the ingredients and I'd make one for him. I had a big bag of broccoli laying around, so I decided to add in a couple of handfuls of broccoli, too. However, I didn't really want large clumps of broccoli in the quiche, so I opted to use my food processor to chop the florets into little bits. The resulting quiche was pretty delish, and definitely chock full of veggies!

Broccoli, Mushroom, Spinach, and Cheddar Quiche (printer-friendly version)

makes 8 servings

2 eggs

2 egg whites

1 cup organic half-and-half

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

fine sea salt

freshly ground black pepper

1 tablespoon unbleached all-purpose flour

1 tablespoon olive oil

1/2 cup sliced crimini mushrooms

1 cup baby spinach leaves

2 cups broccoli florets, chopped fine

1 cup white cheddar cheese

1. Preheat the oven to 350 degrees.

2. In a medium-sized bowl, whisk together the whole eggs, egg whites, and half-and-half. Stir in the cumin and coriander. Season with salt and pepper. Add in the flour and stir to combine. Set aside.

3. Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Saute the mushrooms in the oil until softened. Add in the spinach leaves cook until wilted, stirring occasionally. Add in the chopped broccoli and stir to combine; saute for another 30 seconds. Remove from the heat and pour the contents of the skillet into a large mixing bowl.

4. Add the cheddar cheese into the mixing bowl and stir to combine.

5. Spray a 10" glass baking dish with cooking spray. Then spoon the veggie mixture into the bottom of the dish. Cover with the egg mixture.

6. Place in the oven and bake for 45 minutes, or until the middle of the quiche has set.

7. Remove from the oven and let cool for 10 minutes before serving.