Friday, April 20, 2012

Spinach, Mushroom, and Goat Cheese Crustless Quiche

Spinach, Mushroom, and Goat Cheese Crustless Quiche

Serves 6.

I loved this.  And, after being in a breakfast rut, it was just what I needed to remind myself that, yes, breakfast is good.  :)
Inspired by: Budget Bytes blog

8 oz. fresh mushrooms, thinly sliced
1 t. fresh minced garlic
Salt and pepper, to taste
10-oz. pkg. frozen spinach, thawed and squeezed dry
3 eggs
3 egg whites
1 c. 2% milk
3 oz. goat cheese, crumbled
1/3 c. grated Parmesan

Preheat your oven to 350 degrees.  Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).

Spray a pie dish with non-stick spray. Squeeze any remaining water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled goat cheese.  Sprinkle Parmesan cheese on top of that.

In a medium bowl whisk together the eggs and milk until fairly smooth.  Pour this mixture into the pie dish over the spinach, mushrooms, and cheeses.

Top with additional Parmesan if desired.  Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

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