Spinach & Mushroom Crustless Quiche

Name: Spinach & Mushroom Crustless Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 20 min
Yield: 6
Cuisine: International
Ingredients: 4 oz button mushrooms; 1 clove garlic; 0.3333333333333333 cup onion; 10 oz spinach (frozen); 4 eggs (large); 0.5 cup shredded mozzarella cheese; 0.3333333333333333 cup grated Parmesan cheese; 0.5 cup milk; 2 slices Emmental in slices; salt; pepper

Based on 1 ratings

In app

Anamaria Cifuentes

Community member

"This is somehow even better re-heated! Feel free to sub the cheeses for your favorites. Instead of shredded parm, I used Trader Joe’s unexpected cheddar."

Difficulty

Medium 👍

Preparation

20 min

Baking

45 min

Resting

0 min

Ingredients

2Servings

1⅓ oz

button mushrooms

⅓ clove

⅛ cup

3⅓ oz

1⅓

⅛ cup

shredded mozzarella cheese

⅛ cup

grated Parmesan cheese

⅛ cup

milk

⅔ slices

Emmental in slices

salt

pepper

Step 1/7
Thaw spinach and squeeze excess moisture/water from spinach.
Step 2/7
Preheat the oven to 350ºF.
Step 3/7
Slice mushrooms thinly, mince garlic and chop onion.
Step 4/7
Add olive oil to a non-stick skillet and sauté onion and garlic for about 2 minutes before adding in the sliced mushrooms. Sautee for about 5-10 more minutes until mushrooms have browned.
Step 5/7
Coat a pie dish with non-stick spray or olive oil. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by a layer of the sliced emmental (swiss) cheese. You can substitute this cheese for any other sliced cheese.
Step 6/7
In a medium bowl, whisk together the eggs, milk, and and remaining cheeses. Leave some of the cheese out to sprinkle on top later. Season lightly with pepper and salt. Pour the egg mixture into the pie dish. Top with the the left over cheese.
Step 7/7
Bake the crustless quiche for 40-50 minutes, or until the top is golden brown
Enjoy your meal!