This easy quiche recipe with local Ontario eggs (I used Conestoga Farms eggs, they’re Foodland Ontario certified), spinach, mushrooms, and a dairy-free twist, is a great way to get veggies in your morning breakfast. The gluten-free crust is flaky and has a wonderful texture.
I love making this on the weekends and if there are leftovers, it makes for an easy breakfast that I can just reheat. The problem is that there is usually not much leftover.
Supporting local farmers is important to me and my family. We love to use Conestoga Farms eggs as they are produced by Ontario farmers and their families. Their eggs are also certified by Foodland Ontario.
Conestoga Farms farmers are members of both Egg Farmers of Ontario and Egg Farmers of Canada to ensure their products meet the safety requirements and quality for Canadians.
Visit their website at www.conestogafarms.com to learn more about their products and to support local!
I love how Conestoga Farms’ outreach initiatives with Gray Ridge Egg Farms during tough times to address critical food shortages in our communities. You can read more about the initiative by clicking here.
In this Spinach and Mushroom Quiche, I have used Conestoga Farms Free Run Omega-3 eggs. The chickens are fed a diet enriched with flaxseed which is a source of DHA omega-3 polyunsaturates.
Omega-3 Benefits
Omega-3 fatty acids are crucial nutrients for overall health. Your body does not produce omega-3s on its own, which means they are “essential fatty acids” and you have to consume them to receive the benefits.
Omega-3s provide many positive health benefits. A commonly known benefit is the reduced risk of heart disease. Omega-3 fatty acids can even benefit a developing fetus by supporting brain development. It can also reduce inflammation in the body and multiple studies have shown a high intake of omega-3 can decrease the risk of developing autoimmune diseases.
Lutein Benefits
Conestoga Farms Free Run Omega-3 brown eggs are also enriched with 1 mg of lutein per egg. Lutein is nicknamed “the eye vitamin” as it is an antioxidant that supports healthy vision. It has been shown to help reduce the risk of developing eye diseases like cataracts and age-related macular degeneration. Lutein is added to the eggs by adding lutein-rich marigold extract to the hens’ diet. By adding the marigold extract to the hen’s feed, it makes the yolk darker in colour.
I love to support local farmers and their families by bringing Ontario premium eggs into my kitchen. They offer a variety of premium eggs in Free Run Omega-3, Free Range, Organic and Hard-Boiled and Peeled. Look for the Foodland Ontario logo on the egg carton to be sure you are supporting your local farmers!
Mushroom and Spinach Quiche
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/2 cup tapioca starch
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 tbs. ghee or coconut oil solid form
- 6 tbs. cold water
Filling
- 1 cup cremini mushrooms sliced
- 1 cup spinach
- 8 Conestoga Free Run Omega-3 Eggs
- 1 tbs. garlic powder
- 2 tbs. nutritional yeast optional
- 1/2 tsp. sea salt
- 1/2 cup almond or coconut milk
- Oil for frying
Instructions
Crust
- Combine the almond flour, tapioca starch, baking powder and salt together in a bowl. Mix until well combined.
- Add the ghee or coconut oil and mix with your hands and combine until you have a coarse crumble.
- Add a tablespoon of cold water, one at a time, until you have a firm dough that will hold together.
- Roll the dough into one large ball. Place onto a sheet of parchment paper. Place the second piece of parchment paper over the dough. Use a rolling pin or your hand to flatten out the dough to fit your 9” pie dish.
- Place the dough carefully into the dish and push down on the sides. Bake in the oven at 350 degrees for 10 minutes.
Filling
- In a large pan, heat oil on medium heat and sauté the mushrooms for 5 minutes.
- Add in the spinach and sauté for another minute.
- In a medium-sized bowl, whisk the 8 Conestoga Farms Free Run Omega-3 Eggs with the almond milk.
- Next, add in the nutritional yeast, garlic, and salt.
- Add the mushrooms and spinach mixture to the eggs.
- Pour the filling into the crust and bake for an additional 20 minutes or until fully cooked.
If you make this spinach and mushroom quiche, be sure to tag me & Conestoga Farms so I can share!
This looks delicious—I am going to try out this recipe for sure!!