Low-Fat Low-Carb Low-Sugar
Vegan + Vegetarian

Herbed Spinach Quiche Portabella Caps

Prep: 15 mins
Cook: 30 mins
Servings: 4

Here’s a clever twist on quiche – scrap the high fat and high carb pastry for meaty portabella mushroom caps to make tasty individual quiches.


  • 4 portabella mushrooms (3-inch diameter) olive oil
  • 3 Pasture-Raised large eggs
  • 6 egg whites (from 6 Pasture-Raised eggs)
  • ½ cup whole-wheat bread crumbs
  • ¼ cup lowfat organic milk
  • 1 teaspoon garlic & herb blend
  • 1 cup frozen organic spinach; cooked, drained, + chopped
  • ¼ cup Parmesan cheese, divided

*Use organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)711%
Saturated Fat (g)314%
Carbohydrates (g)145%
Protein (g)1224%
Sugars (g)40%
Fiber (g)27%


  1. Place oven rack in center of oven; preheat oven to 375 °F. Remove portabella stems; wipe clean with damp paper towel. Spray baking sheet with olive oil, and place mushroom caps on baking sheet.
  2. In a mixing bowl, whisk together all remaining ingredients, except 1 tbsp. Parmesan cheese.
  3. Coat 10-inch non-stick pan with cooking spray and heat over medium flame.
  4. Cook and scramble egg mixture until it just starts to thicken. Remove from heat.
  5. Using a large spoon, scoop partially cooked, hot egg mixture into portabella caps. Sprinkle tops with remaining Parmesan cheese. Bake about 20 minutes. Serve immediately and enjoy!


Finish with a sprinkle of pink Himalayan salt for a mouthwatering +mineral-rich flavor.

Herbed Spinach Quiche Portabella Caps

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