Spinach and Mushroom Crustless Quiche

6
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"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."

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 350F; spray a 9" glass pie plate with cooking spray.

Step 2

Heat oil in a large nonstick skillet over medium heat; add shallots and garlic and saute, stirring frequently, 2 minutes.

Step 3

Add mushrooms and saute, stirring occasionally, 5 minutes.

Step 4

Add spinach, making sure to break up the clumps, and saute 3 minutes more, stirring occasionally.

Step 5

Meanwhile, whisk together milk, eggs, thyme, garlic-pepper and 1/2 teaspoon salt-free seasoning.

Step 6

Spread mushroom and spinach mixture evenly in pie plate, but don't smooth or pack it down too tightly; top with cheese.

Step 7

Whisk egg mixture again, then pour evenly over entire pie plate. If necessary, push any bits of vegetables or cheese under surface of liquid.

Step 8

Sprinkle top with remaining 1/2 teaspoon salt-free seasoning.

Step 9

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.

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