Crustless Spinach & Mushroom Quiche |
|
Makes 6 servings. Recipe from eatingwell.com
Ingredients 2 tablespoons extra-virgin olive oil 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms 1 ½ cups thinly sliced sweet onion 1 tablespoon thinly sliced garlic 5 ounces fresh baby spinach (about 8 cups), coarsely chopped 6 large eggs ¼ cup whole milk ¼ cup half-and-half 1 tablespoon Dijon mustard 1 tablespoon fresh thyme leaves, plus more for garnish ¼ teaspoon salt ¼ teaspoon ground pepper 1 ½ cups shredded Gruyère cheese Nutritional info Calories 277 Carbohydrate 7g Fiber 2g Protein 17g Fat 20g Sodium 443g Vitamin A 2127IU Vitamin C 11mg Calcium 358 mg Iron 2mg Potassium 289mg |
Directions
- Preheat oven to 375° F. Coat a 9-inch pie pan with cooking spray; set aside.
- Heat the oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
- Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.
