Tuesday, February 10, 2015

Spinach-Mushroom Crustless Quiche

This is a great recipe for holiday mornings or a special brunch with friends. I normally make the spinach-mushroom-onion mixture the night before and then just drain well when adding to the pie dish with the rest of the ingredients. Feel free to play around with different combinations of cheese for the mozzarella (I love Gruyere, or a combination of Asiago and Fontina).

Serves: 6

8 oz. fresh mushrooms, thinly sliced
½ tsp minced garlic
Non­stick spray
1 large bag fresh spinach, roughly chopped
1 large yellow onion, thinly sliced
2 teaspoons olive oil
4 large eggs
1 cup milk
2 oz. feta cheese
¼ cup grated parmesan
½ cup shredded mozzarella
Salt & pepper

1. Preheat your oven to 350 degrees.

2. Heat oil in a nonstick skillet over medium heat. Once hot, add the onion and saute for 5-8 minutes, or until the onions begin to wilt and turn slightly brown in color. Add the mushrooms to the skillet, minced garlic, and sprinkle with a little salt and pepper. Turn the heat on to medium­high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5­7 minutes). Add the chopped spinach and saute a few minutes until wilted and no moisture in the pan.

3. Spray a pie dish with non­stick spray. Spread the mushroom, onion, and spinach mixture on the bottom of the pie dish. Next add the crumbled feta.

4. In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small 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 mixture and feta.

5. 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, about 45 to 50 minutes. Slice and enjoy!

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