Ya’ll this is good. You need to try it. The eggs are silky. The filling is flavorful. It took me fifteen minutes to put together before it went in the oven to bake. Win, win all around. My two year old really liked it and of course my four year old took her required two bites and only one more. She’s not a huge egg lover. Hey, at least I got three bites in her. My husband and I really enjoyed this though, so it will be one that we make every month or so.
It can easily be adapted to suit your personal preferences as well. Don’t like spinach or mushrooms? That’s ok, try other vegetables. Red peppers, kale, tomatoes, and asparagus would all probably be pretty yummy. Want to add some meat? No problem. Sausage, bacon, or ham would all be delightful. Play around with it to suit your liking.
I adapted this from My Humble Kitchen. I highly encourage you to check out Diana’s site. Beautiful food, beautiful photography, beautiful heart. You’ll love her.
Mushroom and spinach crustless quiche
2 T. butter
1/2 small onion, diced
1/2 c. mushrooms, chopped
1 c. fresh spinach, chopped
1 c milk
1 c. shredded cheese (I used raw cheddar)
1 t. sea salt
1/2 c. flour
1/2 t. baking powder
Preheat oven to 400 degrees. Melt butter in skillet over medium heat. Add onions and mushrooms and saute until tender. Add spinach and wilt. While onions and mushrooms are cooking, in a bowl, whisk together eggs, milk, and salt. Add baking powder and flour and whisk until well combined. Add vegetables and cheese to the egg mixture and stir. Pour into a buttered 10 inch pie pan. Bake for 30-35 minutes until top is golden brown and dish is puffed and no longer jiggles. Take care to not over bake.
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