Week 1 - Next Weigh-in Is Friday

Spinach and Red Onion Quiche
by Jillian Michaels

1 frozen whole-wheat piecrust, set at room temp for 20 mins
1 tablespoon olive oil
1/2 medium red onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 garlic clove, finely chopped
4 ounces shitake mushrooms, stems trimmed and discarded, caps thinly sliced
1 pound fresh spinach, trimmed and coarsely chopped
3 large eggs
3/4 cup almond milk
1/2 cup grated parmesan cheese
pinch of freshly grated nutmeg

Preheat the oven to 350 F.

Use a fork to prick the piecrust in several places to prevent bubbles. Bake until lightly browned, about 20 mins. Remove from the oven and set aside.

Meanwhile, in a large skillet, heat the olive oil over medium-low heat. Add the onion and 1/8 teaspoon each salt and pepper, and cook stirring occasionally, until softened, about 4 minutes. Add the garlic and cook until fragrant and lightly browned, about 30 seconds. Add the mushrooms and cook until softened, about 4 minutes. Add the spinach to the skillet and cook until wilted, 1 to 2 minutes.

Transfer the spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Transfer the spinach mixture to the crust and spread to cover. Place the crust pan on a rimmed baking sheet, if desired, to make it easier to transfer the quiche to the oven.

In a medium bowl, whisk together the eggs, almond milk, parmesan, nutmeg, and remaining 1/8 tsp each salt and pepper. Pur the egg mixture over the spinach. Bake until the quiche is just set when the pan is gently nudged, 40-45 mins. Let stand for 15 mins. before serving.