Herbed Mushroom & Spinach Crustless Quiche
A delightful crustless quiche featuring earthy mushrooms and fresh spinach, perfect for a low-carb breakfast or brunch. This gluten-free and vegetarian dish is packed with flavor and easy to prepare.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
3 cups sliced mushrooms
2 cups fresh spinach
1 medium onion, finely chopped
4 large eggs
1 cup half-and-half
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
2. In a large skillet, heat olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes.
3. Add the garlic and mushrooms to the skillet, cooking until the mushrooms are tender and moisture is evaporated, about 8 minutes.
4. Stir in the spinach and cook until wilted, about 2 minutes. Remove the skillet from heat and set aside to cool slightly.
5. In a large mixing bowl, whisk together the eggs, half-and-half, thyme, salt, and pepper until well combined.
6. Stir in the Swiss cheese and Parmesan cheese.
7. Gently fold the mushroom and spinach mixture into the egg mixture.
8. Pour the mixture into the prepared pie dish, spreading it evenly.
9. Bake in the preheated oven for 35-40 minutes or until the quiche is set and lightly golden on top.
10. Allow to cool for 5-10 minutes before slicing and serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat slices in the microwave for 1-2 minutes or in a 350°F oven for 10 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
