Spinach & Mushroom Crustless Quiche

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This crustless quiche makes for a great brunch or even a take-to-work lunch entrée. Leaving off the crust cuts down on extra flour and unnecessary fat and carbs. Add in any additional vegetables, spices, or condiments to suit your fancy. Serve at room temperature for the best flavor enhancement.

Spinach and Mushroom Crustless Quiche 

Ingredients:

1-2 tablespoons of avocado or olive oil

1/2 cup diced onion

8 medium sliced portabella mushrooms (or other sliced raw mushrooms)

16 oz spinach either frozen or fresh

6 eggs

2 tablespoons GF flour

1/4 teaspoon pepper

1/2 teaspoon garlic powder

1/4 teaspoon paprika

Dash of nutmeg

1/2 orange bell pepper for garnish


Instructions

  1. Preheat oven to 350*

  2. In a medium skillet, sauté the sliced mushrooms until soft. Place directly in the pie plate or a casserole dish, which has been wiped or sprayed with olive oil.

  3. In the same skillet, sauté the diced onions until soft, then place the spinach on top of the onions.

  4. If using frozen spinach, thaw in the microwave first, drain liquid, then put in with onions to heat/cook. If using fresh spinach, place the leaves directly on top of the sautéed onions. Cover and let spinach steam for 1-2 minutes, then flip the whole mix of spinach and onion over and continue to cook the spinach an additional couple of minutes.

  5. Remove spinach from the skillet and spread evenly on top of the mushrooms in the casserole dish.

  6. In a mixing bowl, beat eggs together. This step can be done while the spinach is cooking.

  7. Add the pepper, garlic powder, paprika, and nutmeg to the egg mixture.

  8. Pour the egg mixture over the top of the spinach and mushrooms.

  9. Bake in the oven for 40-45 minutes.

  10. While the dish is baking, slice and dice the orange or red bell pepper and sauté in a skillet.

  11. When the dish comes out of the oven, evenly spread the bell pepper for a beautiful garnish.

Note: you can adjust this recipe to fit your taste. If you don’t like mushrooms, leave them out. If you like, add some cheese; parmesan is especially tasty. You can change out the spinach for broccoli. Want a Southwestern flare? Add some canned green chile (Old El Paso brand is my favorite). Want more of a Mediterranean flavor? Add oregano to the egg mix, and some sundried tomatoes, and feta cheese for the garnish. Of course, bacon/ ham is always an excellent flavor addition.

Healthy Recipes, Main DishRenee MatthewsComment