MARY HOWARD RD, LD
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Crustless Spinach Mushroom Quiche 

Serves: 6-8
Ingredients
  • 1 T olive oil
  • 8 oz baby bella mushrooms, sliced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 garlic cloves, minced
  • 2 cups baby spinach
  • 10 whole eggs
  • ¼ cup green onions, chopped
  • 2 T milk, heavy cream or milk substitute
  • 1/3 cup parmesan
  • 1/3 cup shredded mozzarella
 
Directions
  1. Preheat oven to 350 degrees F. Heat oil over medium-high heat and add mushrooms. Cook, stirring often, 3-5 minutes. Add salt, pepper and garlic, stirring until garlic is fragrant. Add spinach, a handful at a time, and stir until wilted.
  2. Turn up the heat, allow liquid to evaporate and remove from heat.
  3. Beat eggs in a large bowl. Stir in milk, scallions, mushroom/spinach mixture and parmesan. Fold in mozzarella.
  4. Coat a pie dish with cooking spray, pour in egg mixture and distribute contents evenly throughout. Cook for 25 - 30 minutes until a knife inserted in center comes out clean. If top begins to brown too quickly, cover with tin foil for last portion of cooking. Top with additional parmesan to serve. 
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  • Home
  • About Me
  • Packages
  • Recipes
    • Breakfast
    • Soup, Salad & Sandwiches
    • Dinner Entrees
    • Sides
    • Breads, Baked Goods & Desserts
    • Dips, Sauces & Toppers
    • Toast Tuesday
    • Drinks
  • Contact