Description
A delicious crustless quiche made with spinach and mushrooms, perfect for a vegetarian meal.
Ingredients
Scale
- 5 large eggs
- 1 cup whole milk
- 4 ounces Fontina cheese, grated or shredded
- 1 tablespoon extra virgin olive oil, plus more for the pan
- 8 ounces sliced mushrooms
- 1/2 medium yellow onion, minced
- 3 large cloves garlic, minced
- 11/2 teaspoon dried thyme
- 11/2 teaspoon kosher salt
- 1/21/2 teaspoon black pepper
- 1 1/2 tablespoons balsamic vinegar
- 2 cups packed baby spinach leaves
- 11/2 teaspoon kosher salt
- 1/21/2 teaspoon black pepper
Instructions
- Preheat the Oven: Start by preheating your oven to 375 degrees F. You want it nice and hot to get that golden color on the quiche. If you skip this step, the quiche might not set right.
- Sauté the Vegetables: Heat the skillet over medium heat and add the olive oil. Once hot, add the spinach and sliced mushrooms. Cook until they are wilted and soft, releasing their aromas. This step helps reduce moisture and prevents your quiche from being watery. Avoid browning the vegetables too much.
- Whisk the Eggs: In a large bowl, whisk together the eggs until creamy and frothy. You should see bubbles forming, which contributes to a light texture. Take your time; rushing could lead to uneven mixing.
- Add Seasonings and Milk: Pour in the whole milk and add the kosher salt and black pepper. Whisk again until all ingredients are blended. Tasting at this stage is key; adjust the seasoning if necessary to suit your palate.
- Mix in Vegetables: Gently fold the sautéed spinach and mushrooms into the egg mixture. Ensure the vegetables are evenly distributed, creating delightful veggie flavor in every bite. Be gentle to avoid breaking down the vegetables too much.
- Pour Into Baking Dish: Pour the mixture into a greased 9-inch pie dish, spreading it evenly. Aim for a smooth surface for uniform baking. It is essential to grease the dish.
- Bake & Watch Closely: Bake in the preheated oven for about 35 minutes. The quiche is done when it is set in the middle and lightly browned on top. Try not to open the oven door frequently to maintain heat.
- Cool Before Slicing: Once out of the oven, allow the quiche to cool for about 10 minutes. This will help it set better and make slicing easier, avoiding a messy serving.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 5 days. This quiche reheats nicely and saves time later.
- Expert Tips: If the quiche turns out too watery, make sure to sauté the vegetables beforehand to reduce moisture. If the quiche does not set properly, extend the cooking time for a firmer texture. For better mushroom flavor, sauté them with salt and seasonings before adding to the egg mixture.
- Reheating Instructions: Reheat slices in the microwave or oven until warmed through, ensuring not to overheat.
- Serving Suggestions: Pair the quiche with a fresh fruit salad for a light meal, or serve alongside a Greek salad for added veggies. It also complements a hearty soup for a satisfying dinner.
- Recipe Variations: You can substitute Fontina cheese with mozzarella if needed. For added protein, include diced ham. Consider integrating seasonal vegetables such as zucchini or bell peppers, or use different cheeses like goat cheese or cheddar for variation.
- Ingredient Notes: When selecting ingredients, choose fresh spinach and mushrooms for the best flavor. If you do not have balsamic vinegar, it can be omitted from the recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 143.9
- Sugar: 3.1g
- Sodium: 463.3mg
- Fat: 9.9g
- Saturated Fat: 4.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4.7g
- Fiber: 0.7g
- Protein: 9.4g
- Cholesterol: 122.4mg