YOUR SOLIN GENERATED RECIPE
Golden Sourdough Crusted Vegetable Quiche
A savory custard baked with sautéed mushrooms and spinach over a base of cubed sourdough bread, resulting in a golden crust that is delightfully crisp.
INGREDIENTS
3 large eggs
0.75 cup egg whites
0.25 cup non-fat Greek yogurt
1 slice sourdough bread
0.5 ounce feta cheese
1 cup fresh spinach
0.5 cup sliced mushrooms
0.25 cup diced yellow onion
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp olive oil
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F and lightly grease a 9-inch pie dish or oven-safe skillet with a touch of oil.
Tear the sourdough bread into 1-inch cubes and distribute them evenly across the bottom of the prepared dish.
Heat the olive oil in a skillet over medium heat, then sauté the diced onion and sliced mushrooms until they are tender and fragrant.
Stir in the fresh spinach and cook for 1 minute until just wilted, then spread the vegetable mixture over the sourdough cubes.
In a medium mixing bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until well combined.
Pour the egg mixture slowly over the bread and vegetables, then sprinkle the crumbled feta cheese evenly over the top.
Bake for 25 to 30 minutes until the quiche is set in the center and the sourdough edges are beautifully golden and crisp.