Spinach and Mushroom Crustless Quiche Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 cup sliced mushrooms (white button or cremini)
- 2 cups fresh spinach leaves
- 4 large eggs
- 1 cup milk (or cream for a richer taste)
- 1/2 cup shredded cheese (cheddar, feta, or mozzarella)
- Salt and pepper to taste
- 1/4 teaspoon ground nutmeg (optional, for added flavor)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking pan.
- In a medium skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened.
- Add the sliced mushrooms to the skillet, stirring occasionally, until the mushrooms are browned and have released their moisture, about 5-6 minutes.
- Reduce the heat and add the fresh spinach, cooking for 1-2 minutes or until wilted. Remove from heat and set aside.
- In a large mixing bowl, whisk together the eggs, milk (or cream), salt, pepper, and ground nutmeg if using.
- Fold the spinach and mushroom mixture into the egg mixture, then add half of the shredded cheese and stir to combine.
- Pour the mixture into the prepared pie dish and spread it evenly. Top with the remaining cheese.
- Bake for 30-35 minutes, or until the quiche is set and the top is golden brown.
- Let it cool for a few minutes before slicing and serving warm. Enjoy!
Pro Tips
– For added flavor, try mixing in chopped herbs like basil or parsley.
– To make it gluten-free, ensure all ingredients are certified gluten-free.
– Serve with a side salad or fresh fruit for a balanced meal.
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