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.

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 anything 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! 

MONDAY MORNING RECIPE POST - QUICHE FLORENTINE

Today's recipe came from Living Lou, hosted by Lou.  I have shared a few of her recipes before. I enjoyed it very much and made a few changes, which I have added below.

Quiche Florentine 

1 9" deep dish frozen pie crust

For the filling:

1 tablespoon salted butter

2 shallots, chopped

1/2 teaspoon salt, divided

4 cups spinach (mature or baby spinach), roughly choped

3/4 cup cheddar cheese (Gruyere or Swiss will also work)

1/2 cup heavy cream

1/2 cup 2% milk

4 large eggs

Preheat oven to 375 degrees F. Place pie crust on a baking sheet and prick all over with a fork. Blind bake for 10 minutes.

Meanwhile, make spinach filling. 

Melt the butter in a nonstick pan over medium heat. Add the shallot and cook for about 2 minutes until it begins to soften. Add the spinach and 1/4 teaspoon salt and freshly ground pepper. Cook another 2-3 minutes until spinach is wilted.

Transfer spinach mixture into a sieve, using the back of a spatula, push and stir the mixture to draw out excess liquid. I do this about 6 to 8 times, or until barely any liquid comes out.

Spread evenly in the bottom of the crust and sprinkle cheese evenly over the spinach.

In a large bowl, whisk together the cream, milk, eggs with remaining salt and pepper. Pour over the spinach and cheese.

Bake for 30 minutes in the preheated 375 deg. F. oven until quiche is golden brown and still slightly jiggly.

Lou's freezing instructions:

After baking, allow to cool completely before wrapping in aluminum foil and freezing. The quiche will last for three months in the freezer.

When ready to bake, unwrap and bake in a 375 degrees F. oven for about 50 to 60 minutes.

Louisa's notes:

You can also use your own favorite pie crust recipe.

This recipe can be easily doubled to make two quiches.

Changes I made or would make in the future:

I didn't buy or make a crust for this quiche today. Simply because I wanted something easy and nourishing to put together.  I made the filling ingredients and poured those in my pie plate that had been coated with avocado oil spray. I didn't miss the crust at all. It was very tasty. 

I added four cloves of chopped garlic, put them in for about a minute, stirring, after I had sauteed the shallots.

I'm sure you can add any of your own favorite veggies here. I thought I would add mushrooms next time and even some halved cherry tomatoes.

I used Cheddar cheese.

I also didn't use the heavy cream or 2% mixture, but in the fridge I had a carton of whole milk used in a baking recipe. There was just enough left in there to make the 1 cup.

I used Lowry's seasoned salt and pepper instead of regular. 

Next time I will use the 9" pie plate as I had a larger one handy, and the quiche came out thinner than normal. It did not detract from the taste though. 

My dear other half was out of town for a few days, so I made this for myself. Next time I will cut into single portions and freeze individually.

I served it with a simple mixed veggie salad of crispy lettuce, sliced radishes, diced sweet red pepper and a couple of sliced mushrooms. No dressing as I didn't grow up with salads and to this day, still prefer my salads without.

That's about it. If you have any questions, please leave them in the comment section. 

Here is the full address of the recipe, just in case you prefer to copy and paste instead of using the link above.

https://www.livinglou.com/quiche-florentine-fresh-spinach/

Thanks for looking. I hope you all have a great week and Bon Appétit.

MONDAY RECIPE POST - CRUSTLESS QUICHE WITH BROCCOLI AND CAULIFLOWER - SERVES 6

 I didn't take a proper plated photo for this one, having forgotten before we sat down to eat, and already having finished our meal.  I have Gregg to thank for taking this.  The recipe came from a food blog called Clean and Delicious hosted by Dani, and you can get the original recipe here.  We gave it a 10 out of 10, an excellent quiche.

Described as "healthy, easy, loaded with veggies and high in protein."  Tasty and low in calories at 219 calories per slice.  From prep to table, 55 minutes.

Crustless Quiche with Broccoli and Cauliflower 

Servings: 6

2-1/2 to 3 cups broccoli florets (8 ounces)

2-1/2 to 3 cups cauliflower florets (8 ounces)

1/2 tsp sea salt

1/2 tsp garlic powder

1/4 tsp black pepper

6 eggs 

6 egg whites

1/2 cup 2% Greek yogurt

1/4 cup scallions chopped

1 cup shredded cheddar cheese

Preheat oven to 350 F and grease a 9-inch pie plate with cooking spray, butter, or coconut oil. Set aside. 

Bring a couple inches of water in a small-medium sized pot and bring to a boil. 

Place a steamer basket in the pot and add the broccoli and cauliflower florets and steam for six minutes or until tender but not mushy.

Transfer the chopped broccoli and cauliflower to a medium bowl and season with salt, garlic powder and black pepper. Gently toss so the veggies are coated with the spices.

Combine the eggs, egg whites and Greek yogurt in a separate large bowl and whisk until well combined.

Add the seasoned vegetables to the prepared pie plate. 

Sprinkle the scallions and shredded cheese over top. 

Pour the egg mixture over the cheese making sure all the veggies and cheese are covered with the egg mixture.

Cook for 45 minutes or until set and the top is lightly browned. Let rest for a while until you can eat comfortably.  Serve and enjoy!

 

I have included a few of Dani's Notes:

The quiche can be served hot, cold, or at room temperature for a healthy breakfast, lunch or dinner.  

It is low in carbs and loaded in protein, tasty, filling and nutritious.  And healthy as this recipe is super nutritious.  It is packed with veggies and protein for tons of vitamins and minerals. The perfect way to start a day! 

It can be made ahead and kept in the fridge for up to 5 days.

Greek yogurt gives this meal a boost of protein, and also add richness and a lovely tang.

Cheddar cheese was used but other cheese varieties would work as well, and you could use your favorite.

It’s important to steam the vegetables before adding them to the quiche. If they cook in the egg mixture, they’ll leach water and make the quiche watery and soggy.

If you have time, skip the bagged pre-shredded cheese from the grocery store. The store-bought shredded cheese is often coated in anti-caking agents and preservatives and will not melt smoothly.

For best results, we recommend chopping the broccoli and cauliflower into small bite-sized pieces. The vegetables will be better dispersed through the quiche and it will be easier to eat.

You can use any fresh herbs you have on hand to garnish your quiche. We used green onions (scallions), but other options include basil, parsley, chives or dill.

Store leftovers in an airtight container in the fridge for up to 4 to 5 days. You can eat the leftovers cold or reheat them.

Make this quiche a day ahead of time, store it in the fridge (covered with a lid or plastic wrap), and then bake it just before you’re ready to eat!

Reheat in the microwave or oven until heated through. If you’re heating it in the oven, you can also cover it with aluminum foil to retain the moisture.

To freeze: Let it completely cool, then transfer individual slices to freezer-safe bags or containers for up to 3 months. You can also freeze the entire quiche at once if you have a large enough freezer-safe bag or container.

To reheat frozen: Either let the slices thaw in the refrigerator before reheating them in the microwave, or you can simply place them straight into the microwave and heat them for about 1 minute. To reheat an entire frozen quiche, place it back in the oven at 350 degrees F for 30-35 minutes or until warm in the middle.

A quiche usually contains cream or milk. However, you will notice that my recipe subs Greek yogurt for the cream to add more protein while still creating a rich creamy texture!

What did Gregg and I think of this recipe?  Excellent!  Gregg and I have different tastes in some foods, as do most people.  He is not a big fan of broccoli, but I cut into even smaller pieces, cauliflower also for them to cook uniformly.  With the other ingredients he had no problem, and still gave it a 10 out of 10.  He enjoyed it enough to have seconds.  

The only reason I mention this not liking broccoli, is that if you have someone in the family who might feel the same way, it would be a good meal for them to try.  We all know how healthy broccoli is but not everyone enjoys it.

I didn't use the 6 egg whites as I only had a certain number of eggs before going to the store, and I seem to not have much of a planning stage these days. I use what I have in the fridge or the pantry.  Instead of the 6 egg whites I used 2 extra whole eggs instead, for a total of 8 eggs.  This was more than enough for us.  One of the commentors at the original recipe didn't want to use egg whites, so Dani replied that one whole egg equals 2 egg whites.

I was pleasantly surprised using the Greek yogurt instead of the cream.  It gave it a lovely flavor.

I pre-cooked the veggies but don't have a steamer, so I put them in a pot of water, brought them to a boil and continued for six minutes.  I drained them thoroughly before proceeding.  They still had a bit of a bite when I finished cooking the quiche, which was just how we like it.

That's about all I can think of.  If I remember anything else I will add it later.  If you have any questions, I'd be happy to answer them in the comment section.