Spinach and Mushroom Crustless Quiche
February 13, 2014
Categories: Breakfast, Dinner, Main Dish, Eggs, Vegetables, Mushrooms, Spinach, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Weeknight Meals, Hand Mix/Whisk, Oven Bake, Skillet, Stove Top, Diabetic, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Vegetarian, Make it from scratch, Quiche more
"A hundred years ago I had this posted elsewhere as a simpler basic quiche with a crust, but I've adapted it to get rid of a bunch of the carbs. I use Olde Thompson's No-Salt Seasoning Blend (it's a grinder) as well as their Garlic-Pepper grinder, but you can use whatever your favourite is instead."
- Serving Size: 1 (182 g)
- Calories 158.9
- Total Fat - 9.9 g
- Saturated Fat - 4.2 g
- Cholesterol - 119.2 mg
- Sodium - 945 mg
- Total Carbohydrate - 6.6 g
- Dietary Fiber - 2.4 g
- Sugars - 3.9 g
- Protein - 11.5 g
- Calcium - 304.7 mg
- Iron - 2 mg
- Vitamin C - 27.3 mg
- Thiamin - 0.1 mg
Preheat oven to 350F; spray a 9" glass pie plate with cooking spray.
Heat oil in a large nonstick skillet over medium heat; add shallots and garlic and saute, stirring frequently, 2 minutes.
Add mushrooms and saute, stirring occasionally, 5 minutes.
Add spinach, making sure to break up the clumps, and saute 3 minutes more, stirring occasionally.
Meanwhile, whisk together milk, eggs, thyme, garlic-pepper and 1/2 teaspoon salt-free seasoning.
Spread mushroom and spinach mixture evenly in pie plate, but don't smooth or pack it down too tightly; top with cheese.
Whisk egg mixture again, then pour evenly over entire pie plate. If necessary, push any bits of vegetables or cheese under surface of liquid.
Sprinkle top with remaining 1/2 teaspoon salt-free seasoning.
Bake at 350F for 35-40 minutes (until puffy and lightly browned); remove from oven and let stand 5-10 minutes to completely set.
Tips & Variations
No special items needed.