Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche

4 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
ChefChris
Recipe by  ChefChris

“I decided to make a quiche so I could have something delicious to eat in the mornings for breakfast. I searched the web and found a few quiche recipes and then adapted my own from the basic ingredients. This was, to my surprise, super easy AND super delicious. Use lactose-free margarine instead of olive oil if desired, and jalapeno yogurt cheese, goat-milk Cheddar, or some combination. Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 1 quiche

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat 1 1/2 teaspoon olive oil in a nonstick oven-safe skillet over medium heat; cook and stir green onions and garlic in the hot oil until the garlic is fragrant but not browned, about 1 minute. Stir in spinach, cover skillet, and cook until spinach is wilted, about 5 minutes. Transfer spinach to a large bowl.
  3. Heat 1 1/2 teaspoon olive oil in same skillet and turn heat to medium-high. Cook and stir mushrooms until lightly browned, about 5 minutes; remove from heat.
  4. Squeeze any moisture from spinach mixture and stir into mushrooms. Beat eggs in a bowl until thoroughly combined. Stir eggs into the spinach-mushroom mixture; thoroughly stir in feta and jalapeno yogurt cheeses.
  5. Spoon the mixture back into the skillet; use a spoon to level surface. Wipe any filling from edge of skillet above the filling with a paper towel.
  6. Bake in the preheated oven until the quiche is golden brown, about 45 minutes. Let cool slightly before cutting into slices.

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Reviews (4)

Rate This Recipe
ALLFROMSCRATCH
7

ALLFROMSCRATCH

This was very good. I never heard of jalapeno yogurt cheese, so I used 1 1/2 c. plain yogurt and a 1/4 t. of my Sister's dried, homegrown habenero. Yahoo! I preferred the quiche on this site I made about a week ago, Crustless Spinach Quiche (and I did add mushrooms; see my review) as I like the cheese to melt into it and Feta won't do that. I increased all of the ingredients by 1/4, using 6 eggs. It took one hour to bake. I'm thinking it would go well with thinly sliced lamb.

Patti
3

Patti

We loved it! I just made it for a mid-afternoon meal for my college-aged kids and everyone gave it rave reviews! The only changes I made to the recipe is I used 6 eggs instead of 4. And I used regular pepper-jack cheese instead of the jalapeƱo yogurt cheese, since I didn't know where to find that. I baked it in a large skillet fry pan, which gave the edges a great crusty texture! A total thumbs up!,

TWestM
2

TWestM

I doubled the recipe and cooked it in a 9x13 casserole dish. It was the first thing all gone from the brunch table at our retreat. I used feta and cheddar cheese instead of the yogurt cheese.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 342 cal
  • 17%
  • Fat
  • 26.7 g
  • 41%
  • Carbs
  • 3.6 g
  • 1%
  • Protein
  • 20.7 g
  • 41%
  • Cholesterol
  • 171 mg
  • 57%
  • Sodium
  • 735 mg
  • 29%

Based on a 2,000 calorie diet

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Spinach Mushroom Quiche

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Spinach Quiche with Chicken