Spinach & Mushroom Crustless Quiche

Breakfast

Aug 11

Servings: 6-8 | Prep: 10 min | Cook Time: 45 min

INGREDIENTS

1 tbsp olive oil
8 oz mushrooms sliced
¼ cup onion diced
3-4 cups spinach raw
6 eggs large
½ cup milk
1 ¼ cup gouda cheese shredded
2 garlic gloves minced
½ tsp pepper
¼ tsp salt

I'm a huge fan of egg dishes in the morning, and this Spinach and Mushroom Crustless Quiche might be my favorite. The typical American breakfast is high in carbohydrates and low in protein, leaving you hungry within an hour. This quiche is not only packed with filling protein it also is full of vegetables. So the next time you're looking for a breakfast or brunch idea, look no further!

There are so many different egg dishes out there, it’s hard to know what’s what. From quiches (crustless and with crust) to strata, and frittatas to omelets, the egg breakfast possibilities are virtually endless.
A quiche is a savory egg tart, usually consisting of a pie crust filled with eggs, vegetables, meats, and cheeses, then baked until the eggs are set and the crust is golden.
For this easy spinach and mushroom quiche, we are leaving the crust off to make an out-of-this-world egg recipe that is low carb and delicious, but totally filling too!
Ingredients:
- Olive Oil
- Mushrooms
- Onion
- Spinach
- Eggs
- Milk
- Cheese
- Garlic
- Salt & Pepper
- Preheat the oven to 350 degrees.
- Add 1/2 tbsp. olive oil to a large skillet over medium to high heat. Add chopped onion to the skillet and cook for a few minutes until the onions start to become translucent, stirring occasionally. Add the mushrooms to the skillet and sauté them for about 3-5 minutes. Place onion and mushroom mixture in a separate bowl and set to the side.
- Add the remaining 1/2 tbsp. of olive oil to that same pan and add the spinach. It wont take much time for the spinach to wilt down, 3-5 minutes, tops. Add the spinach to the bowl with the mushrooms and onions.
  - Tip: Once all the veggies are in one bowl I like to take a few paper towels and pat the veggies to remove any excess fluid from the veggies. Vegetables are packed with water so when you cook they they release their fluids and soggy veggies added to the egg mixture can cause the quiche to be watery.
- Add the cheese to the bowl and toss everything together.
- Next, make the egg mixture. Beat together the whole eggs, milk, and spices.
- Now get ready to assemble the quiche. Spray a 9-inch pie plate (or pie pan) with cooking spray, then spread the veggies in a single layer in the bottom of the pie plate. Pour the egg mixture over the veggies.
- Bake the crustless spinach quiche for 45 minutes until the eggs are set and the top has just started to become golden brown. Then serve and enjoy!
Egg dishes like crustless quiche freeze just so-so. This is one of those grey areas where it will depend a lot on how sensitive you are to texture changes. The egg will seep a little water upon freezing, thawing, and reheating, which may or may not bother you. I suggest testing this with one piece of the quiche first to see if the changes are acceptable to you. To freeze, cool the quiche in the refrigerator first, then wrap tightly in plastic and transfer to the freezer. Thaw in the refrigerator overnight before reheating.

DIRECTIONS

Preheat the oven to 350 degrees.
Add 1/2 tbsp. olive oil to a large skillet over medium to high heat. Add chopped onion to the skillet and cook for a few minutes until the onions start to become translucent, stirring occasionally. Add the mushrooms to the skillet and sauté them for about 3-5 minutes. Place onion and mushroom mixture in a separate bowl and set to the side.
Add the remaining 1/2 tbsp. of olive oil to that same pan and add the spinach. It wont take much time for the spinach to wilt down, 3-5 minutes, tops. Add the spinach to the bowl with the mushrooms and onions.
Tip: Once all the veggies are in one bowl I like to take a few paper towels and pat the veggies to remove any excess fluid from the veggies. Vegetables are packed with water so when you cook they they release their fluids and soggy veggies added to the egg mixture can cause the quiche to be watery.
Add the cheese to the bowl and toss everything together. Next, make the egg mixture.
Beat together the whole eggs, milk, and spices.Now get ready to assemble the quiche. Spray a 9-inch pie plate (or pie pan) with cooking spray, then spread the veggies in a single layer in the bottom of the pie plate. Pour the egg mixture over the veggies.
Bake the crustless spinach quiche for 45 minutes until the eggs are set and the top has just started to become golden brown. Then serve and enjoy!