Spinach Feta Quiche Baked in Portobello Shells
This super flavorful quiche from Laura Bashar's The Camp & Cabin Cookbook, is delicious not only for breakfast, but also makes for a fantastic lunch or dinner, and it's a great option for those on a low-carb or gluten-free diet. Everyone will love it!
*Please see notes for alternative cooking methods.
*Please see notes for alternative cooking methods.
Servings: 4
Calories: 211kcal
Ingredients
- 4 large portobello mushrooms
- 6 large eggs
- ¼ cup heavy cream
- ½ cup fresh spinach, chopped
- ¼ cup green onions, chopped
- ½ cup feta, crumbled
- ¼ teaspoon kosher salt
- pinch of ground black pepper
Instructions
- In a chimney, light up 38 coals.
- Remove the stems and scrape out the gills from mushrooms. Wipe them clean with a paper towel.
- Place mushrooms, bowl side up, in a 12-inch Dutch oven.
- In a medium-size bowl, whisk together eggs, cream, spinach, green onions, ¼ cup crumbled feta, salt and pepper.
- Divide the egg mixture evenly between the mushroom bowls.
- Sprinkle the remaining ¼ cup feta over the egg mixture.
- Cover the Dutch oven, and place 17 coals on top and underneath it (375°F).
- Bake until eggs are golden brown, approximately 35 minutes.
Notes
ALTERNATIVE COOKING METHODS: You can also wrap each mushroom quiche in heavy-duty aluminum foil and cook over the coals until the egg is set. To cook at home, place quiches on a baking sheet and bake in the oven at 375°F for 30 to 40 minutes or until egg is set.
Nutrition
Calories: 211kcal