Spinach Mushroom Quiche
Crustless Quiche Ingredients:
*8-10 Fresh Small Portabella Mushrooms, rinsed,dried, sliced and cut into desired size pieces
*1 clove of fresh Garlic minced or pressed
*1/2 cup ham, diced
*1 box (10 ounce) chopped frozen Spinach; thawed, rinsed and drained (moisture squeezed from spinach) and chopped in small pieces
*4 Eggs, beaten
*1/2 cup Whipping Cream
*1/2 cup Milk
*1/4 cup Parmesan Cheese, freshly grated
*3/4 cup Mozzarella Cheese, freshly grated
*1/8 teaspoon Red Pepper Flakes
*Salt and Pepper to taste
Note: You can also use other cheeses of your choice; bacon or meats of your choice, bell peppers, onions and etc…
In a skillet on medium heat, sauté the mushrooms in a tablespoon of oil, until mushrooms release their moisture. And then add the garlic and sauté for an additional minute. Allow the mushrooms to cool slightly before adding to the milk and egg mixture.
In a medium sized bowl combine the beaten eggs, cream, and milk. Beat just until combined.
Add the rest of the ingredients in the ordered listed above and stir them together with the milk and egg mixture.
In a glass pie dish (9″ round 1 1/2″ deep), sprayed with cooking spray, pour the combined quiche mixture into pie dish and bake at 350*F. oven for 45-60 minutes, checking to make sure the center is set.
Allow the quiche to cool slightly (or until you can cut into pie shaped pieces without them falling apart) before serving.
Recipe adapted from Budget Bytes
Jessica and Lindy
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