Morning Sunshine Quiche with Whole Wheat Crust

The sun was just a shining today!  Makes the light dust of snow on the ground, and the 30 something degree temps seem rather, well...irrelevant!  Like my mom, I love playing in the kitchen with the gorgeous sunbeams lighting up the room...gives me instant energy and makes the day seem so bright and cheery! 

Waking up to the sunlight, instantly put me in the me in the mood for a yummy, healthy, quiche.  I am always so bothered when I see quiche recipes loaded with fatty meats, fatty processed cheese, and very few eggs!  To me, quiche should be a healthy morning alternative to the typical egg whites and oats.  But, hey, that's just me! :)  Morning Sunshine Quiche is the perfect dish anytime of the day, and the leftovers are awesome for those who don't like to take the time to "make" breakfast in the morning!

Morning Sunshine Quiche with Whole Wheat Crust - Ingredients
A whole wheat pie crust filled with a combination of organic ingredients including eggs, spinach, porteenie mushrooms, soy milk, and cottage cheese...baked to perfection!

***Please note, all the ingredients used in this recipe are organic, but you could of course follow recipe and use non-organic and/or your product of choice.  Difficult to "mess" up!

Whole Wheat Pie Shell Ingredients
1 1/3 Cups Whole Wheat Flour
1/2 Tsp Sea Salt
1 Tsp Organic Sugar
1/2 Cup (1 Stick) Organic Unsalted Butter, Softened (or a wholesome, clean butter substitute such as sunflower oil - I'm okay with cultured organic butter every now and then...and in moderation - as always!)
1 Tsp Raw Apple Cider Vinegar
1 Organic, Cage Free Egg
1 Tbsp Cold Water

Quiche Filling Ingredients
3 Whole Organic, Cage Free Eggs
6 Organic, Cage Free Egg Whites
3/4 Cup Organic Soymilk - or milk of choice
1/2 Cup 2% Organic Cottage Cheese
3/4 Tsp Sea Salt
1/2 Tsp Pepper
1/8 Tsp Ground Nutmeg
3 Handfuls Fresh Organic Spinach Leaves, Baby or Coarsely Chopped
3 Organic Porteenie Mushrooms  - or your choice of mushrooms

Instructions

1. To make crust, combine flour, salt, and sugar. Cut in butter. In a separate small bowl, lightly beat egg, vinegar, and water. Add to dry mixture and knead with hands for a few minutes, until smooth.

2. On a lightly floured surface, roll dough into a circle and place in a 10-inch pie plate. Trim and flute edges. Prick with a fork on bottom and sides. Preheat oven to 475 degrees and bake for 8 minutes. Remove from oven.

3. To make filling, lightly beat eggs, salt, pepper, nutmeg, and milk.  Add cottage cheese and mix.  Add sliced raw mushrooms, and stir all together. 

4. Take fresh, raw spinanch and place in the pre-baked pie shell.  Pour egg mixture over the spinach. Use a spoon to ensure all spinach is covered with the egg mixture.

5. Bake at 375 degrees for 40 minutes. Let stand 10 minutes before cutting into pieces and serving.

Yield: 8-10 Servings

Hot out of the oven...waiting to meet my tummy :)

Slice of wholesome goodness!  Enjoy!

Keep it Clean & Enjoy the Ride,
Mrs. Skinny Fat