Spinach and Mushroom Crustless Quiche
A delightful crustless quiche featuring fresh spinach and earthy mushrooms provides a low-carb, gluten-free breakfast or brunch option with rich flavor and silky texture.
Prep time: 15 minutesCook time: 35 minutesServes: 6
Ingredients
1 tbsp olive oil
1 cup fresh spinach, chopped
1 cup mushrooms, sliced
1/2 cup onion, diced
4 large eggs
1 cup half-and-half
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
2. Heat olive oil in a skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
3. Add mushrooms to the skillet and sauté until they are tender, about 3 minutes.
4. Stir in the fresh spinach and cook until wilted, about 2 minutes. Remove from heat.
5. In a mixing bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg.
6. Fold in the cooked spinach, mushrooms, and onions along with the cheddar and Parmesan cheeses.
7. Pour the mixture into the prepared pie dish.
8. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is golden.
9. Allow to cool slightly before slicing and serving.
Storage
Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, cover with foil and bake in a 350°F oven until warmed through, or microwave individual slices on medium power for 1-2 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.
