Prep 15 minutes | Cook 15 minutes
Servings 6 | Serving size 1 slice
Nutrition per serving Fiber 0.5g |
Calories 367
TOTAL FAT
31.5g (75%)
NET CARBS
3g (4%)
PROTEIN
18g (21%)
Ingredients
2 tsp chopped fresh chives
6 large eggs
3⁄4 cup heavy whipping cream
1⁄2 tsp ground nutmeg
1⁄2 tsp paprika
1 tsp Dijon mustard
2 cups grated Cheddar cheese
1 cup fresh baby spinach
1⁄2 tsp salt
1 tbsp butter
4 tbsp grated Parmesan cheese
Method
1 Preheat the oven to 350°F (180°C). Place the chopped chives in a small storage container and transfer to the fridge.
2 In a large bowl, combine the eggs and whisk until well combined and smooth. Add the whipping cream, nutmeg, paprika, and Dijon mustard. Continue whisking until a uniform color is achieved, then add the Cheddar cheese and stir to combine. Set aside.
3 In a large nonstick or cast-iron skillet placed over medium heat, combine the spinach, salt, and butter. Cook until the spinach is wilted.
4 Pour the egg mixture into the skillet and stir to combine the spinach into the eggs, ensuring the spinach is evenly distributed throughout. Evenly sprinkle the Parmesan over the top of the quiche.
5 Transfer to the oven and bake for 15 minutes or until the Parmesan turns golden brown and becomes slightly crispy. Remove from the oven and set aside to cool for 20 minutes.
6 Cut into 6 equal-sized wedges and transfer to 6 meal prep containers. When ready to serve, reheat and garnish with the chopped chives.
Storage: Store in the fridge for up to 6 days or freeze for up to 1 month.
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