Description
This crustless quiche is packed with tender mushrooms, sautéed spinach, and melty cheese, all baked into a fluffy egg base. It’s light, nutritious, and perfect for breakfast, brunch, or a quick dinner.
Ingredients
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1 tbsp olive oil
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1 small onion, diced
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1 cup mushrooms, sliced
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2 cups fresh spinach (or 1 cup frozen, thawed and drained)
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6 large eggs
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½ cup milk or half-and-half
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1 cup shredded Swiss, mozzarella, or cheddar cheese
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¼ tsp garlic powder
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Salt and pepper to taste
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Optional: ¼ tsp red pepper flakes or fresh herbs
Instructions
1️⃣ Preheat oven: Set to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish.
2️⃣ Sauté the veggies: In a skillet, heat olive oil over medium heat. Cook onion and mushrooms until softened and golden, about 5–7 minutes. Add spinach and cook until wilted. Remove from heat and let cool slightly.
3️⃣ Make the egg mixture: In a bowl, whisk together eggs, milk, garlic powder, salt, pepper, and half of the cheese.
4️⃣ Combine and pour: Stir the sautéed vegetables into the egg mixture. Pour into the prepared dish and top with remaining cheese.
5️⃣ Bake: Bake for 30–35 minutes or until the center is set and the top is golden.
6️⃣ Cool and serve: Let rest for 5 minutes before slicing. Serve warm or at room temperature.
Notes
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Customize with cooked bacon, ham, or other veggies.
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Make ahead and reheat for easy breakfasts.
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Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 min
- Cook Time: 35 min