Tuesday, April 30, 2013

Crustless Spinach and Mushroom Quiche

One of the foods that always gave my solace after a long day in the library when I was pounding out my doctorate was quiches of all kinds, so I drug out an old recipe, omitted the crust for Rick, added a couple of things and my Crustless Spinach and Mushroom Quiche (recipe follows) was born. Not only did this one bring back memories of long hours of research and studying, but this week it just plain old hit the spot. 

 Here is my recipe:
1 tablespoon olive oil
1 cup chopped onion
3 large button mushroom, chopped
10 ounces frozen spinach, thawed & squeezed dry
5 large eggs, beaten
3 cups four cheese blend, room temperature
1/4 teaspoon salt  to taste
1/2 cup bacon, fried crisp & finely crumbled

Here is how I put this recipe together:
1. Preheat oven to 350 degrees Fahrenheit. Spray 9-inch quiche dish with non-stick, gluten free cooking spray; set aside.

2. Place olive oil in skillet over medium-high heat. Add onions and mushrooms. Cook, stirring as needed, until onions and mushrooms are soft, about 5 to 7 minutes. Add spinach and continue to cook until excess moisture, if any, has evaporated and the spinach is heated.

3. While vegetables are cooking, place eggs in a large mixing bowl, beat slightly. Add cheese, salt and bacon; combine thoroughly. Spoon vegetable mixture into egg mixture. Stir to blend completely.

4. Pour quiche mixture into prepared quiche dish. Using the back side of a wooden spoon, spread mixture evenly into the bottom of dish. Place filled quiche dish on baking sheet and place in center of preheated oven. Bake approximately 35 to 38 minutes or until mixture has set in the center. Remove to a cooling rack. Allow to stand for 10 minute before serving.

Servings: 8

Oven Temperature: 350°F

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Inactive Time: 10 minutes
Total Time: 1 hour and 25 minutes

Nutrition (per serving): 543 calories, 193 calories from fat, 21.8 g total fat, 175.1 mg cholesterol, 826 mg sodium, 1466.4 mg potassium, 43.6 g carbohydrates, <1 41.3="" 43.7="" fiber="" g="" o:p="" protein.="" sugar="">

Author: Dr. Jacquelyn P. Horne
Copyright: 2013

1 comment:

  1. I like the idea of this being crustless! :) Got this pinned to our GFF board!


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