adventures in the kitchen
Tuesday, October 7, 2008
Crustless Mushroom and Spinach Quiche
Okay Kristy, I'm finally contributing something! I'm not much of a cook, but tonight I tried a new recipe (that I adapted a little bit), and came up with something VERY yummy. It would be great for brunch or breakfast when you have company.
Crustless Mushroom and Spinach Quiche
Ingredients
- 1 T. vegetable oil
- 1/2 c. green onions
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1/2 cup chopped or sliced mushrooms (I used fresh, but I bet you could use canned too)
- 5 eggs
- 3 cups of any combo of cheeses (I used mozzarella, mild cheddar, parmesan, and ricotta)
- 1/4 tsp. salt
- 1/8 tsp. pepper
Directions:
- Preheat oven to 350 degrees F. Lightly grease a 9" pie pan.
- Heat oil in large skillet over medium high heat. Add green onions and saute. Stir in spinach and continue cooking until excess moisture has evaporated. (I'm not sure this whole step of sautee-ing is really necessary since the original recipe called for a regular onion, not green onions, but I did it, and it all turned out good, so why mess with a good thing?)
- In a large bowl, combine eggs, cheese, mushrooms, salt and pepper. Add spinach and onion mixture and stir to blend. Scoop into prepared pie pan.
- Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
I'll bet adding a little bit of browned sausage or cooked ham would also taste REALLY good in this! Might try that next time.
Posted by Andrea S. ::
7:19 PM ::
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