Saturday, July 27, 2013

Crustless Spinach Quiche

  • 2 TBSP dried breadcrumbs
  • 4 large eggs
  • 1 cup milk
  • 1 1/4 cup shredded Colby Jack cheese {the combo Mexican cheese would be good too- any cheese with an orange-white mix}
  • 1/3 cup Parmesan cheese
  • about 1.5 cups fresh spinach {you can tear the leaves a bit if they're too big}
  • 4 oz sliced mushrooms
  • 1/2 cup diced tomatoes
  • 1/2 cup chopped onions
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • a dash of olive oil, for sauteing

Generously spray a pie pan with cooking spray. Sprinkle the bread crumbs along the walls of the pan, turning the pan to coat.

Saute mushrooms and onions in oil for about 10 minutes, until the mushrooms have seeped and the liquid has evaporated/ is absorbed.

Whisk the eggs and milk together in a large bowl. Add remaining ingredients, including the mushroom/ onion mixture. Stir lightly to combine. Pour into prepared pie pan.

Bake at 350 degrees for 30-40 minutes, until quiche seems firm in the middle and a toothpick comes out clean. {Mine took exactly 40 minutes}


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