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Mushroom and Bell Pepper Quiche January 12, 2013

Filed under: GAPS,Recipes — Lauren @ 2:19 pm

½ C mushrooms-chopped, uncooked

½ C bell peppers- chopped, uncooked

½ C frozen spinach

7 eggs

2 cloves garlic (or ½ t garlic powder)

½ C romano/parmesan cheese

1 t basil, ½ t oregano

½ t sea salt, pepper to taste

2 T butter


  1. Beat eggs together until fluffy. Add all ingredients (except for butter) to egg mixture.
  2. Preheat oven to 350 degrees, let butter melt in 8X8 dish or pie plate in oven.
  3. Pour mixture into greased dish, cook approx. 20 minutes, or until set.



2 Responses to “Mushroom and Bell Pepper Quiche”

  1. Victoria Foote Says:

    Oh yes, I’m making this tomorrow! Can I use fresh spinach instead of frozen?

    • Yum! I hope you enjoy it! You can totally use fresh spinach. Mine is actually a large fresh container of organic spinach from SAMS club that I keep frozen and pull out as needed. So its half fresh/half frozen ;o) Let me know what you think! Feedback will really help me make these recipes tried and true!

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