Crustless Spinach, Mushroom, and Onion Quiche

 

• 1 tablespoon extra virgin olive oil
• 1 small sweet onion , diced
• 4 ounces mushrooms , sliced
• 2 cloves minced garlic
• 10 ounces chopped frozen spinach , thawed and drained
• 6 ounces crumbled feta cheese
• 8 ounces shredded cheddar cheese
• 5 large eggs
• 1/2 cup milk (1%, 2%, or whole)
• 1/4 teaspoon table salt
• 1/4 teaspoon black pepper

• Preheat oven to 350 degrees Fahrenheit and lightly grease a 9-inch deep dish pie plate. 
• Heat olive oil in a large skillet over medium high heat. Add in onion and mushroom and saute until softened, about 5 to 7 minutes. Add in garlic and cook 1 minute more. Turn off heat and stir in spinach, feta, and cheddar cheese. Spoon mixture into the prepared pie plate. 
• In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over the spinach mixture in the prepared pie plate. 
• Bake in the preheated oven for 40 to 45 minutes, until eggs are set. Let cool 10 minutes before slicing and serving. 

SHOULD I USE A DEEP-DISH PIE PLATE OR A SHALLOW PIE PLATE?

This recipe is designed for a standard deep-dish pie plate that has a depth of 2 to 2.5 inches. There are generally two different pie plates that are sold in stores. One is a standard deep dish, and another is a more shallow dish (1 to 1 1/4 inch deep). With a quiche, you want to make sure you have a good thick layer of filling so a standard deep-dish pie plate will work best. 

CAN I ADD A CRUST TO EASY CRUSTLESS SPINACH QUICHE?

Yes! You can easily add a crust to this recipe. Use frozen, pre-made, or make your own fresh. Instead of spooning the pie filling into an empty pie plate, you’ll spoon it directly into the crust. No par-baking required.

CAN I USE FRESH SPINACH INSTEAD OF FROZEN AND THAWED? 

Yes, you can!  You’ll need to remove stems, cook it in a skillet over medium-high heat for a few minutes, and then (just like frozen) remove as much liquid as possible from it.