Crustless Quiche with Spinach and Mushrooms
User Reviews
4.9
Crustless Quiche with Spinach and Mushrooms
Description
The Crustless Quiche with Spinach and Mushrooms starts by whisking together eggs and whole milk to form the custard base. A sautéed mixture of mushrooms, minced onion, garlic, thyme, salt, and pepper is cooked until the mushrooms soften and the onions become translucent. Balsamic vinegar is added near the end of cooking to introduce mild acidity and balance the earthiness of the mushrooms. Fresh baby spinach is stirred in last until wilted.
The vegetable mixture is placed in an oiled pie dish, topped with cubed fontina cheese, and then the egg mixture is poured over to fill the dish. Baking at 375°F until set produces a quiche with a soft texture and a mild cheesy flavor from the fontina. This dish works well as a breakfast, brunch, or light dinner option that highlights seasonal vegetables without added crust. The balsamic vinegar and thyme add subtle complexity to its flavor profile.
Variations can include swapping in other vegetables or cheeses, and olive oil with a peppery finish complements the flavors here. The recipe notes suggest ways to customize and use quality Mediterranean ingredients when available.
Ingredients
- 5 egg
- 1 cup milk whole
- 4 ounces fontina cheese or mozzarella
- 1 tablespoon extra virgin olive oil plus more for the pan
- 8 ounces mushroom sliced
- 1/2 yellow onion minced, medium
- 3 garlic minced, large cloves
- 1 teaspoon thyme dried
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons balsamic vinegar
- 2 cups baby spinach packed leaves
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 375°F. Brush a 9-inch pie plate with olive oil and set it on a baking sheet.
- Whisk the eggs and cube the cheese: In a large bowl, aggressively whisk together the eggs and milk. Cube the Fontina cheese and set aside.
- Prepare the vegetables: Set a large skillet over medium-high heat. Add the olive oil to the skillet. Once the oil begins to shimmer, add the mushrooms, onion, and garlic. Sprinkle with thyme, salt and pepper. Cook until the mushrooms shrink and the onions are translucent, about 10 to 15 minutes depending upon the size of your mushrooms. Drizzle the balsamic vinegar over the vegetables and stir, cooking for another minute or two. Add the spinach, stir until wilted, this should take about 3 minutes. Taste and adjust the seasoning to your liking.
- Combine: Add the cooked vegetables to the pie plate, sprinkle with the cubed cheese, and pour the egg mixture over the top. It should be full up to the rim. Carefully transfer the baking sheet to the oven.
- Bake: Set the timer for 35 minutes and bake until the center is set. Let cool at room temperature for about 10 minutes before serving.
Notes
- Choose any quality olive oil for cooking; a Spanish Hojiblanca variety adds a pleasant peppery finish.
- Feel free to customize the vegetable mix with broccoli, grape tomatoes, or thinly sliced potatoes.
- Using fontina or mozzarella cheese provides a mild, melting texture; other mild cheeses can substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1439 kcal
% Daily Value*
| Calories | 143.9kcal | 7% |
| Carbohydrates | 4.7g | 2% |
| Protein | 9.4g | 19% |
| Fat | 9.9g | 15% |
| Saturated Fat | 4.4g | 22% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3.7g | 19% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 122.4mg | 41% |
| Sodium | 463.3mg | 19% |
| Potassium | 245.4mg | 5% |
| Fiber | 0.7g | 3% |
| Sugar | 3.1g | 6% |
| Vitamin A | 1036.3IU | 21% |
| Vitamin C | 3.6mg | 4% |
| Calcium | 146.7mg | 15% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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