Gluten-Free Spinach and Mushroom Quiche

This spinach and mushroom quiche is the perfect gluten-free dish to serve at brunch, or to meal prep for the week. Its loaded with veggies, healthy fats, and whole-food collagen protein.


  • 2 tbsp ghee
  • ½ small onion, diced
  • 2 – 2 ½ cups mushrooms, washed and sliced
  • 8 cups fresh spinach, coarsely chopped
  • 6 large pasture-raised organic eggs
  • ¼ cup grass-fed heavy whipping cream
  • ¼ cup Bonafide Provisions Chicken Broth or Bonafide Provisions Chicken Bone Broth
  • Celtic sea salt and fresh ground pepper to taste
  • 1 gluten-free frozen pie crust (optional)


  1. Preheat oven to 375 degrees F. If using frozen pie crust take that out to thaw and set aside.
  2. Heat ghee in large Dutch oven or stock pot over medium heat, once melted add in onion and cook for 1-2 minutes. Add in mushrooms and sauté for 3-4 minutes, then add in spinach and stir until all spinach is wilted. Once veggies are done turn off the heat.
  3. In a large bowl, combine eggs, heavy whipping cream, bone broth, Celtic sea salt and pepper. Whisk until everything is well combined.
  4. Place pie crust on lined baking sheet, add vegetable mixture and spread evenly on the bottom of the pie crust, then pour egg mixture over the vegetables.
  5. Place in preheated oven and cook for 30 minutes, or until edges of the pie crust are golden brown and center of the quiche is no longer jiggling.

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