If you're watching your carbs, or if you just aren't a big fan of pie crust, then this quiche is for you! Quiches are ideal for using up little bits of this and that which might otherwise go to waste (small hunks of cheese, half an onion, cooked vegetables, etc.) They're perfect for brunch, lunch or light dinners. And LEFTOVERS, served hot or cold.
8 oz. fresh mushrooms, thinly sliced
1 bag baby spinach
1/4 C sun-dried tomatoes (packed in oil), pat dry, chop small
4 oz. crumbled feta cheese
1/4 C chopped scallions
3/4 C milk
1/4 C grated Parmesan
4-6 oz. shredded Swiss cheese (depending on how cheesy you like it), divided 1/3, 2/3
1. Spray large skillet with cooking spray or rub with oil. Over medium-high heat, saute mushrooms. Cook until no water remains on bottom of pan (5-7 minutes). Add spinach and sun-dried tomatoes. Season with salt and pepper. Cook until spinach is wilted
2. Spray 9" pie pan with cooking spray. Spread spinach mixture in pan. Place 1/3 Swiss cheese, and feta on top.
3. In medium bowl, whisk eggs until smooth. Add milk and Parmesan. Whisk to combine. Pour over mushrooms and feta. Sprinkle remaining Swiss cheese on top.
4. Bake at 350 degrees for 45-60 minutes, until golden brown on top and center is set. Let cool slightly before slicing.
Variations: substitute liquid egg whites for some or all of the eggs, use different cheeses, add bacon, ham, sausage, use kale instead of spinach, add caramelized onions, roasted red peppers, black olives, etc.
|Crustless Quiche © Rhiann Wynn-Nolet|
|Served Quiche © Rhiann Wynn-Nolet|
|Daisy & Buster © Rhiann Wynn-Nolet|
|© Rhiann Wynn-Nolet|