SPINACH AND MUSHROOM CRUSTLESS QUICHE

Well, my quiche photos did not turn out the best. I cropped this one as best I could. Having finished off the quiche later I took more photos, but they were even worse. I do not know where my head was at that day! Not wanting to put you off, I'll just say if you go to the recipe site mentioned below, you'll get a better idea of how pretty this quiche is. It did taste excellent and my non-lover of cooked spinach gave it an 8 our of 10 which was high praise indeed. We served them with roasted green beans and a few cherry tomatoes thrown on the plate to brighten it up a bit. All a bit slap-dash but there you go. Onward!

I was immediately drawn to this quiche recipe when I saw that it had no crust. I used to make quiches all the time years ago, encased in pastry, but have been enjoying it without the last few times I have made it. You can find the original recipe here. I couldn't find the name of the cooking blog where I expected it to be, so I have taken the title out of the website address, Lily's Simple Recipes. You can see others offered at this link. 

I have added helpful notes from our host at the end of this recipe. You can go to the blog to read more.

Spinach and Mushroom Crustless Quiche

Servings: 4 slices

Calories per serving: approximately 300

From preparation to table: approximately 1 hour 10 minutes. (I only add this from the original recipe as a guideline as I go at my own pace.)

Equipment: skillet - 9-inch pie plate - mixing bowl

2 oz feta cheese crumbled

⅛ teaspoon salt adjust to taste

1 clove garlic minced

1 tablespoon cooking oil or olive oil

10 oz frozen chopped spinach thawed and squeezed dry

8 oz mushrooms sliced into ¼-inch pieces

1 cup milk, preferably 2%

½ cup shredded mozzarella

¼ teaspoon black pepper

¼ cup grated Parmesan freshly grated preferred

4 large eggs room temperature

Preheat your oven to 350°F to prepare for baking that glorious quiche.

Heat ½ tablespoon of oil in a skillet over medium-high heat. 

Add mushrooms and cook for 4-5 minutes, stirring until they’re golden and fragrant.

Add minced garlic and salt during the last minute, stirring until aromatic. 

Remove the mixture from heat and set aside.

Brush oil around a 9-inch pie plate. 

Spread the sautéed mushrooms at the bottom, followed by the squeezed spinach and crumbled feta for a delightful base.

In a bowl, combine eggs, milk, grated Parmesan, and black pepper until smooth. 

Be careful not to overmix for a fluffy texture.

Gently pour the egg mixture over the layered vegetables and cheese. 

Top with shredded mozzarella.

Place quiche in oven and bake for approximately 50 minutes, or until the center is set and reaches a lovely golden brown.

Once baked, let the quiche sit for 5-10 minutes. This allows it to firm up and makes slicing easier.

Slice warm or at room temperature.

Notes from our host

For a creamier texture use room-temperature eggs while whisking the custard mixture. It makes a noticeable difference.

The following are suggestions of what to serve with the quiche. 

A mixed green salad with a tangy vinaigrette.

A colorful assortment of seasonal fruits.

Serve with warm, crusty artisanal bread.

The host suggests a glass of chilled Sauvignon Blanc for a choice of wine.

Variations and Substitutions:

You can make this dairy-free: substitute the milk with almond or oat milk and use a dairy-free cheese to create a lactose-free quiche everyone can enjoy.

Add diced ham, cooked bacon, or shredded rotisserie chicken.

Mix in fresh herbs like thyme, basil, or dill to the egg mixture.

Substitute other vegetables like sweet bell peppers, zucchini, or sundried tomatoes.

Add red pepper flakes or diced jalapeños for more heat.

If you would like to make this vegan, swap out the eggs with a chia or flaxseed mixture (1 tablespoon of chia/flaxseed mixed with 2.5 tablespoons of water per egg), use dairy-free milk, and choose plant-based cheese alternatives.

The next night we had another slice and this time I fixed it with a veggie salad, cherry-sized mozzarella balls that I found are called Ciliegine (pronounced "chee-lee-AY-jee-neh"). Excellent for snacking. I have some in the fridge right now, cherry tomatoes, a little grated carrot, cucumbers, sliced green onions and romaine lettuce. It was a tasty combination.

Below is the full address if you prefer to copy and paste instead of using the link at the beginning of the recipe.

https://lilysimplerecipes.com/best-spinach-and-mushroom-crustless-quiche

I think I have covered everything but if I have made it too confusing or if you have any questions, let me know in the comment section and I will do my best to answer.

This is how it is supposed to look, just like a painting!