Spinach and Mushroom Crustless Quiche
pinach and Mushroom Crustless Quiche is one of my go-to MM-Green breakfasts. I love the robust tarragon flavor
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Servings
4 servings
Ingredients
- canola cooking spray
- 8 ouncesmushrooms (cleaned and sliced)
- 1 large shallot (minced)
- 1 clovegarlic (minced)
- 1/8 teaspoonKosher salt
- 1/8 teaspoonfreshly ground black pepper
- 10 ouncesfresh baby spinach
- 6 large eggs
- 1/8 teaspoonKosher salt
- 1/8 teaspoonfreshly ground black pepper
- 1 tablespoonminced tarragon (or favorite herb of your choice)
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 350ºF. Coat an 8-inch souffle dish or pie pan with canola cooking spray. Set aside. 1.
- 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
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
Evenly distribute the spinach and then the mushroom mixture to the bottom of your souffle dish.
- 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
Bake for about 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 before slicing into servings.