Quiche is one of those super versatile recipes where it is very hard to go wrong. I never keep an exact measurement of ingredients. I throw in a little of this, a little of that, and yes, sometimes it turns out way better than other times, but for the most part, they always end up being good.
This morning I made a crustless spinach and mushroom quiche using a standard pie pan.
Ingredients:
- about 3/4 bag of frozen chopped spinach
- 1/2 bag of frozen sliced mushrooms
- 1/2 large yellow onion, chopped
- 4 eggs, beaten
- 1/4 cup 2% milk
- 1 cup shredded cheddar cheese
- garlic paste (I usually use minced garlic – both are great!)
- salt and pepper to taste
Directions:
Saute spinach until no longer frozen and water has evaporated. Add mushrooms and continue to cook until no longer frozen and water has evaporated. You can also use fresh vegetables, they obviously do not need to be frozen. Add onions and garlic and saute until cooked, adding salt and pepper to your taste. In the meantime, preheat oven to 400* and spray your pie pan with cooking spray. Load spinach, mushroom and onion mixture into bottom of pan. In separate bowl, beat the eggs and add milk. Pour over spinach mixture. Add shredded cheese on top.
Bake for 25 minutes at 400*.
February 18, 2012
