I've had some requests for the quiche recipe. Well, two requests... well, actually, one certain request, and one, "I might want that."
So, here it is, for anyone who might want it...
Crustless Spinach and Mushroom Quiche
3/4 cup milk (however much fat you want, I used 1% - I've seen recipes that call for heavy cream!)
5 or 6 green onions, slice them tip to tip, using both white and green parts (I like specifics when reading a recipe)
8-12 oz. swiss cheese, shredded
1 pkg of sliced, fresh mushrooms, sauteed
2/3 of a bag (about 2 big handfuls) fresh spinach leaves, ripped and sauteed (just wilted)
salt and pepper to taste
1. Heat oven to 350. Grease (I used Pam cooking spray) a 10-inch tart pan or 9-inch, deep, pie pan, or be like me, I used a 9 by 9 inch glass baking dish.
2. In a large skillet, sautee the mushrooms in butter. Then, add the ripped (so it mixes well in the eggs) spinach until it's wilted. Set aside to cool.
3. In a large bowl, mix the eggs, milk, cheese and onion. Add the cooled mushrooms and spinach, and salt and pepper to taste.
4. Pour mixture into prepared pan. Bake 1 hour and 15 minutes (tenting with foil, if necessary, to prevent over-browning - I didn't need to) or until a knife inserted in center comes out clean. Cool 5 minutes before cutting.
You can substitute broccoli or other vegetables for the spinach/mushrooms. Add diced ham or crumbled bacon, if you want... pretty much anything goes!
- Pam O'Brien
- I'm a wife, mom, and grandma living in rural Vermont. I spend 40 hours of my week working outside my home and away from my garden, but am nevertheless passionate about healthy eating and sustainable living. By sourcing nutrient-dense food from local farms and avoiding processed foods, we are realizing how our over health is being impacted for the better. I’m excited to have you join me as I share what we’re learning and invite you to offer your insights in the comments. “…giving thanks in all circumstances…” 1 Thess 5:16-18