makes 8 servings
2 farm-fresh eggs
2 farm-fresh egg whites
1 C organic half-and-half
1/2 t ground cumin
1/4 t ground coriander
fine sea salt
freshly ground black pepper
1 T unbleached all-purpose flour
1 T olive oil
1/2 C sliced crimini mushrooms
1 C baby spinach leaves
2 C broccoli florets, chopped fine
1 C 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 T 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.