Tuesday, March 19, 2013

Crustless Quiche

I got this sudden, urgent craving for quiche today. Who am I to deny what I haven't had for a while and is cheap and easy to make? I made crustless spinch and mushroom quiche. Warning - it's really cheesy.


8 oz. fresh mushrooms
1/2 tsp minced garlic
6 oz (small-ish bag) fresh spinach, chopped or torn into pieces
4 large eggs
1 cup milk
2 oz. feta cheese
1/4 cup grated parmesan
1/2 cup shredded mozzarella
salt & pepper

Preheat your oven to 350 degrees.

Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet a bit of butter, add the minced garlic, and sprinkle a little salt and pepper (I also added some Italian seasoning for good measure, but that's totally optional). Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes). When they are almost done, add the spinach and saute until just wilted and darker green.

Spray a pie dish with non-stick spray. Add the mushroom/spinach mixture and the crumbled feta.

In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta. Sprinkle the shredded mozzarella cheese over top.

Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!