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