Crustless Spinach and Mushroom Quiche

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 cup mushrooms, sliced
  • 1-2 cloves garlic, minced
  • 1 cup chopped spinach (fresh or frozen)
  • 1 cup shredded asiago or Guerrier cheese (or your favorite)
  • 6 large eggs
  • ¾ cup of 2% or whole milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Preheat oven to 350 degrees. Grease or spray a 9-inch, deep dish pie pan with non-stick spray and set aside. If you’re using frozen spinach, make sure it’s drained.

In a large skillet, heat the extra virgin olive oil over medium-high heat. Cook the onions and mushrooms until softened (about 6-7 minutes). Add the garlic and spinach and cook for another 1-2 minutes (or less if using frozen spinach). Turn off heat.

In a mixing bowl, whisk together the eggs, milk, salt, and pepper until thoroughly combined. Stir in the mushroom and spinach mixture, followed by the shredded cheese. Pour into the prepared pie dish.

Bake for about 45 minutes or until the eggs are set. Let cool slightly before slicing and serving.