Spinach and mushroom crustless quiche

Cooktop Cove: Spinach and mushroom crustless quiche

By Emily Monaco

Quiche is the ideal way to use up any leftover veggie scraps in a quick, filling meal, but it can also get a bit fattening (not to mention time-consuming) with all that pie crust! The recipe below foregoes the crust so you end up with a delicious, eggy filling chock full of vegetables and just enough gooey cheese.
You can easily change up this recipe depending on what vegetables you have on-hand; as long as they add up to the same quantity as what's called for, you can use broccoli, tomatoes, peppers, or even leftover roast potatoes.

Crustless Spinach and Mushroom Quiche

5 minutes

1 hour

1 hour 5 minutes

1 tablespoon butter

8 ounces button mushrooms, sliced

1 small onion, sliced

10 ounces frozen spinach, thawed

4 eggs

1 cup milk

1 teaspoon garlic powder

salt and pepper

1/2 cup shredded mozzarella cheese

Preheat the oven to 350 degrees.

Melt the butter in a pan and add the sliced mushrooms and onions. Cook, stirring occasionally, until both ingredients are browned, about 10-12 minutes.

Place the cooked vegetables into a bowl and set aside to cool.

Wring out any excess liquid from the spinach. Chop it coarsely and set in the bowl with the mushrooms and onions.

Whisk together the eggs, milk, and garlic powder. Season the mixture with salt and pepper.

Spread the cooked vegetables into the bottom of a nonstick pie pan, and pour the egg mixture over the top. Sprinkle with the cheese.

Bake the crustless quiche for 45-50 minutes, or until just set in the middle. Cool for 15 minutes before slicing and serving.