food

Crustless Spinach and Mushroom Quiche

by Larissa

Yes, I am writing at 4:15am. That’s because I woke up at 2:00am, after forcing myself to sleep at 9:00pm last night. That’s because Steve and I are doing what we are calling Project Get On London Time.

We’re leaving for our month-long Europe trip today! Our bags are packed, camera batteries charged, and email away message posted. I also packed an insane amount of dried fruit for the journey. So we’re all set, I think. Our first stop is London. Steve is excited to get back to his English roots, and I’m excited to find a real British pub. After that we head to Spain and Italy.

I hope to blog while we’re there, so stay tuned!

Before I go, I’ll leave you with crustless quiche, which is becoming a new regular breakfast in our house. I’ve made this a few times, with variations on the vegetables (i.e. diced tomatoes added). It usually lasts about two days before disappearing. Quiche without crust may sound like it misses the main point, but we’re trying to eat healthier, people. And it really is quite delicious.

Crustless Spinach & Mushroom Quiche

1 tablespoon vegetable oil
1 onion, chopped
1 (4.5 ounce) can mushrooms
1 tomato, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded mozzarella cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in mushrooms and tomatoes, cook 1-2 minutes. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

24 thoughts on “Crustless Spinach and Mushroom Quiche”

  1. Though I’m quite jealous, ENJOY the trip! Kudos to you for blogging at 4am. Even after going to bed at 9 I wouldn’t be able to function. I have a similar recipe that I love. I’m eager to try out your version as well. Looks yummy.

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  5. That looks great! I’m gonna try that, especially since I already have everything at home and it’ll help me clean out my fridge. 🙂Anyway, have an awesome Eurotrip! And be safe, too.

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  11. Quiche is great because it is cheap and quick to make and provides good protein (especially for vegetarians!) We live on variations of your recipe.I am not a crust fan which is great because it is the most fattening part. I make crustless pumpkin pie too–I guess it is more like pump kin pudding.Bon Voyage! Arrivaderci! I can’t wait to read about your adventura in Europa.

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  14. Have a GREAT time in Europe! Y’all are going to have SO much fun! Where are you going?And the quiche looks delish. Yum! I might have to make it!

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  15. I just read your comment and wanted to say to at least wave at me from the air when you’re flying into Milan. Don’t forget to take a photo of yourselves in front of the Duomo!

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