If you're looking for a deliciously savory dish that's both easy to make and perfect for any meal of the day, this Crustless Spinach and Mushroom Quiche is your answer. Packed with fresh veggies and cheesy goodness, it's a lighter take on the classic quiche without the fuss of a crust.
Olive oil is used to sauté the veggies, giving them a rich, savory base. Diced onions and minced garlic add depth of flavor, while sliced mushrooms provide an earthy taste and meaty texture. The fresh spinach not only boosts the nutritional value but also contributes a vibrant green color. For the creamy custard, eggs and half-and-half are whisked together, creating a rich and smooth filling. Shredded cheddar cheese brings a sharp, tangy flavor, balanced with a pinch of salt, black pepper, and a hint of nutmeg for warmth. Finally, grated Parmesan cheese is sprinkled on top for a nutty finish with a golden crust.
This quiche is delightful on its own, but for a fuller meal, serve it alongside a simple green salad with a vinaigrette. For a brunch spread, pair it with fresh fruit and a light yogurt parfait. It also pairs well with a crisp, white wine if you're enjoying it for dinner.
Start by preheating your oven to 375°F (190°C) and lightly grease a 9-inch pie dish. This ensures your quiche won't stick and makes for an easy cleanup.
In a skillet over medium heat, warm up the olive oil. Toss in the diced onions and minced garlic, letting them cook until the onions turn translucent. This should take about 5 minutes. The aroma will start to fill your kitchen, preparing you for what's to come.
Add the sliced mushrooms to the skillet. Let them cook until they release their moisture and become golden brown. This step usually takes another 5 minutes, and you’ll see the mushrooms shrink as they cook.
Stir in the fresh spinach next, and cook until it’s wilted. It’ll look like a lot at first, but spinach quickly cooks down. Once wilted, remove the skillet from the heat and set it aside.
In a large mixing bowl, crack the eggs and whisk them together with the half-and-half. Add in the shredded cheddar cheese, then season with salt, black pepper, and nutmeg. Mix everything until well combined.
Now, fold in the sautéed vegetable mixture into the egg mixture, ensuring everything is evenly distributed. Pour this mixture into your prepared pie dish. Sprinkle the grated Parmesan cheese over the top for that extra burst of flavor and texture.
Bake in your preheated oven for 30-35 minutes. You'll know it's done when the quiche is set and the top is a beautiful golden brown. Let it cool slightly before slicing and serving, as this will help it hold its shape.
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