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Low Sodium Spinach Quiche

Yields8 Servings

The low sodium spinach quiche is the perfect healthy alternative for brunch or any special occasion.

Low Sodium Spinach Quiche

 1 tbsp olive oil
 8 oz mushroomssliced
 1 ½ cups white onionsliced
 3 cloves garlic
 3 cups baby spinach
 6 large eggs
 ½ cup cup half & halfcan substitute with milk or cream
 1 tbsp Dijon mustard
 2 tbsp fresh parsleychopped
 2 tsp black pepper
 7 oz low sodium cheesegrated
1

Heat the oven to 350°F. Prepare a 9-inch pie dish by greasing it with oil or butter, then set aside.

2

In a large sauté pan over medium-high heat, add the olive oil.

3

Once the oil is hot, add the mushrooms and sauté for 3 – 5 minutes until they have released some moisture and reduced a bit.

4

Add the onion and sauté for 3 minutes to soften slightly.

5

Add the garlic and spinach, mixing well. Sauté until the spinach has reduced completely, roughly 7 minutes.

6

In a mixing bowl, whisk together the eggs, half & half, mustard, parsley, and pepper.

7

Add the cooked mushrooms and spinach mixture to the prepared pie dish and spread out evenly. Sprinkle the cheese over the top, then pour the egg mixture into the pan. Use a spoon to make sure everything is spread out evenly.

8

Bake the quiche for 35 minutes, then remove from the oven and allow to cool for 10 minutes.

Nutrition Facts

8 servings

Serving size

1 slice

Amount per serving
Calories202
% Daily Value *
Total Fat 13.9g18%

Saturated Fat 6.9g35%
Cholesterol 167.6mg56%
Sodium 120.9mg6%
Total Carbohydrate 5.9g3%

Dietary Fiber 1g4%
Total Sugars 2.6g
Protein 13.3g
Potassium 240.4mg6%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.