Spinach and Mushroom Crustless Quiche

Ingredients

Instructions

1. 1

   Preheat oven to 350ºF. Coat an 8-inch souffle dish or pie pan with canola cooking spray. Set aside. 1.

2. 2

   Heat a medium-sized high-sided skillet with cooking spray over medium-high heat. Saute the mushrooms and shallot until the mushrooms start to release their liquid and brown. Add the garlic to the pan, season with salt and pepper, and continue to saute until the mushrooms have released their moisture and the skillet is dry. Remove the mixture to a bowl and set aside.

3. 3

   Recoat the skillet with cooking spray and heat over medium heat. Add the spinach to the pan and saute until wilted, and the spinach releases its liquid. Cook the liquid off and put the spinach in a colander in the sink. When cool enough to handle, squeeze as much liquid as possible from the spinach using paper towels.

4. 4

   Evenly distribute the spinach and then the mushroom mixture to the bottom of your souffle dish.

5. 5

   In a large bowl, beat the eggs with salt, pepper, and herbs. Pour the eggs into the souffle dish over the sauteed vegetables.

6. 6

   Bake for about 50 minutes until the top is brown, the quiche is cooked and puffed in the center, and the internal temperature is at least 160 F. Let rest for 10 minutes before slicing into servings.