– **Title**: Spinach and Mushroom Crustless Quiche
– **Ingredients**:
– 1 cup fresh spinach, chopped
– 1 cup mushrooms, sliced (cremini or button mushrooms)
– 1/2 cup onion, diced
– 6 large eggs
– 1/2 cup milk (or cream for a richer flavor)
– 1 cup shredded cheese (cheddar, mozzarella, or a mix)
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil or butter for sautéing
– Optional: Fresh herbs (such as thyme or parsley) for garnish
– **Instructions**:
1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil or butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the sliced mushrooms to the skillet and cook until tender and lightly browned, about 5-7 minutes. Then stir in the chopped spinach and cook until wilted. Remove from heat and let it cool slightly.
4. In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined.
5. Grease a pie dish or baking dish with a little olive oil or cooking spray. Spread the sautéed vegetable mixture evenly in the dish.
6. Pour the egg mixture over the vegetables and sprinkle the cheese on top.
7. Bake in the preheated oven for about 30-35 minutes, or until the quiche is set and lightly golden on top.
8. Let it cool for a few minutes before slicing. Garnish with fresh herbs if desired, and serve warm or at room temperature. Enjoy your crustless quiche!
Key Ingredients & Substitutions
Spinach: Fresh spinach works best for this dish, giving it a vibrant color and flavor. If you’re out of fresh spinach, you can use frozen spinach—just make sure to thaw and drain it well first!
Mushrooms: Cremini is my favorite for its earthy taste, but button mushrooms are also perfect. You can switch them out for other varieties like shiitake or portobello if you want a different flavor kick.
Onion: A small onion adds sweetness and depth. If you’re in a pinch, shallots or green onions can substitute nicely. Each offers a slightly different taste, so choose what you have!
Cheese: Cheddar is great for a sharp flavor, but mozzarella helps keep it creamy. Feel free to mix them or replace them with feta or goat cheese for a tangy twist!
Milk: I often use whole milk for richness, but you can switch to almond milk, soy milk, or even low-fat milk to suit your taste or dietary needs.
How Do I Ensure My Quiche Comes Out Light and Fluffy?
Choosing the right texture is key for a quiche. Whisking the eggs and milk thoroughly is essential. A smooth, well-combined mixture will help incorporate more air, making your quiche fluffy.
- Be sure to whisk your eggs until uniform in color before adding any ingredients.
- When adding the sautéed veggies, mix gently to avoid breaking up too many eggs.
- It’s also important to let the mixture settle into the pie dish evenly; give it a gentle shake once poured.
How to Make Spinach and Mushroom Crustless Quiche
Ingredients You’ll Need:
For the Quiche:
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced (such as cremini or button)
- 1 small onion, diced
- 4 large eggs
- 1/2 cup milk (whole or 2%)
- 1 cup shredded cheese (like cheddar or mozzarella)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1 tablespoon olive oil or butter (for sautéing)
How Much Time Will You Need?
This delicious quiche will take about 10 minutes to prepare and about 30-35 minutes to bake. Total time is approximately 45-50 minutes from start to finish. It’s quick, easy, and perfect for any meal of the day!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Next, grab a 9-inch pie dish or quiche pan and grease it with cooking spray or a little bit of olive oil to prevent sticking.
2. Sauté the Vegetables:
In a skillet over medium heat, add the olive oil or butter. Once it’s warm, toss in the diced onion and sauté for about 3-5 minutes until it becomes translucent. Then, add the sliced mushrooms and cook them for about 5-7 minutes until they are soft and browned. Finally, stir in the chopped spinach and cook just until it’s wilted. Take the skillet off the heat and let the veggies cool slightly.
3. Prepare the Egg Mixture:
In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if you’re using it). Make sure everything is well combined. Now, gently fold in the sautéed vegetables along with the shredded cheese until evenly mixed.
4. Bake the Quiche:
Pour the egg and veggie mixture into your prepared pie dish, spreading it out evenly. Place it in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the quiche is set and golden brown on top; a toothpick inserted in the center should come out clean.
5. Cool and Serve:
Let the quiche cool for a few minutes before slicing it into wedges. You can enjoy it warm or at room temperature. It makes for a tasty breakfast, lunch, or dinner. Enjoy your lovely Spinach and Mushroom Crustless Quiche!
Can I Use Different Vegetables in This Quiche?
Absolutely! You can swap out the spinach and mushrooms for other veggies like bell peppers, zucchini, or kale. Just make sure to sauté them first to remove excess moisture for the best texture in your quiche!
Can I Make This Quiche Dairy-Free?
Yes! To make it dairy-free, you can use a plant-based milk, such as almond or soy milk, and substitute the cheese with a dairy-free cheese alternative. Just ensure the consistency and flavor are to your liking!
How to Store Leftovers
Store any leftover quiche in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it! Just wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. Thaw in the fridge overnight before reheating.
How to Reheat the Quiche?
The best way to reheat quiche is in the oven. Preheat your oven to 350°F (175°C), then place the quiche on a baking sheet and heat for about 15-20 minutes, or until warmed through. You can also microwave individual slices for a quick option, but the oven will help maintain the texture better!
