Crustless Spinach and Mushroom Quiche

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Crustless spinach quiche is another favorite way for me to enjoy a weekday omelette taste. This week I made two different veggie quiche to savor for breakfast, lunch or dinner. While others are having cold cereal for breakfast, I’m enjoying a a healthy protein and veggie filled breakfast because I worked smarter on the weekend. I chose to make two quiche and some whole wheat pumpkin chocolate chip muffins. It’s my way of treating my husband and I at 6:00 in the morning. We rise and shine to breakfast and start our day right.

I modified this recipe from Sally omitting the crust she suggested and I don’t miss it at all. It saves time and calories! I can make two crustless quiche when I leave out the pie crust.

The spinach and mushroom smell so good.

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Wouldn’t you rise and shine to this breakfast, too?

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Ingredients:

  • 1 (10 oz) box frozen spinach, thawed and squeezed dry {frozen spinach can be microwaved for 2 minutes at 50% power)
  • 8 oz fresh mushrooms, sliced
  • 2 cloves minced garlic 
  • 4 large eggs
  • 1 cup milk
  • 1/3 cup grated parmesan cheese
  • 1 cup shredded cheese (I use a combination of sharp cheddar and mozzarella, but use what you have on hand)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Preheat oven to 350F degrees. Spray large skillet with cooking spray. Saute mushrooms and garlic on medium high. Cook about five minutes until all the moisture is released from the mushrooms.

Whisk together the eggs, milk, and parmesan cheese until combined. Add salt and pepper. Set aside.

Squeeze the thawed spinach of all water. Spray a deep pie dish with cook spray. Add mushrooms and spinach evenly. Pour the egg mixture on top. Sprinkle parmesan and shredded cheese on top.

Bake the quiche until egg is set and golden brown on top about 45 minutes. Mine took 50 minutes. Cool on a wire rack and  allow 5-10 minutes before serving. Allow to cool for 5 minutes before slicing and serving. Store tightly covered in refrigerator up to four days.

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Feel free to grab your fork and dig in with me.

What veggies do you like in your quiche?

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