Spinach and Mushroom Crustless Quiche

This is another ridiculously easy recipe that you can make ahead and eat for just about any meal. We had one slice leftover from dinner and my son *begged* me to save it so he could take it to school for lunch. It’s simple and delicious! We have been getting a lot of greens from our farmers and they get eaten just as quickly as they come in. They are so versatile! You can saute or steam them and eat them on their own or toss them into grits or rice to add an extra veggie punch. We had a combination of greens on hand and some mushrooms as well – a perfect combination to cook up together and use in a quiche.

Ingredients: 

Rinsed collard greens – no stems

1 or 2 tablespoons olive oil
About 1/2 lb of fresh spinach or collard greens, washed and sliced into strips
1 medium onion, sliced
2 cloves garlic, sliced or chopped
A handful of mushrooms, sliced
1 cup of shredded cheese (I shredded about a 1/2 of a block of monterey jack)
5 eggs
1 cup of milk (I used 2 %)

Directions

Ready to saute …

1. Saute onions and garlic and mushrooms in the olive oil with a little bit of salt. You want the onions to be very soft – you can cook them until they caramelize but that will take almost 20 minutes.

2. Add the chopped spinach or collard greens. You can cook them right with the onions and mushrooms to save a pan or cook them separately. Stir so that the greens wilt into the onions and mushrooms.

3. Spread the cooked mushrooms, onions, and spinach in the bottom of a lightly greased deep dish pie pan.

Cabot Monterey Jack – in the freezer

4. Shred about 1 cup or so of cheese over the spinach mixture. (**Our cheese trick … put your cheese in the freezer while you prepare other ingredients to make it easier to shred.)

5. Whisk together 5 eggs and 1 cup of milk. Pour over spinach, mushrooms, and cheese.

6. Bake at 425 degrees for about 10 minutes.

7. Reduce the heat to 350 and cook for another 45 minutes to an hour. You want your crustless quiche to be firm to the touch – not jiggly.

8. Let cool for at least 15 minutes – or even the afternoon or overnight.

We served ours with fresh cut fruit for dinner. So easy! Enjoy!

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7 thoughts on “Spinach and Mushroom Crustless Quiche”

  1. Another wonderful recipe post – thanks, Erin! ๐Ÿ˜‰

    I notice you shred your own cheese. I’m sure the bagged shredded cheeses fall into some process food category, but is it significantly better to shred your own at home?

    1. Thanks, Dana!! Whenever possible, I shred my own cheese. Unfortunately, I think that some of the ingredients in the bagged shredded cheese include things like wood pulp. No joke. It prevents it from clumping. Yuck. “Cellulose” is also added to low-fat foods to make them taste like regular fat foods … so that is also why I pretty much just use the real thing! Truth be told, you will often find a bag of Mexican shredded cheese in my fridge from Sargento – my kids love that stuff sprinkled on tortilla chips to make nachos for a quick snack – but, other than that, we shred our own!

    2. Kristin, no kidding! I shouldn’t be, but I am continually ASTOUNDED at what is allowed to be put into our food. Sigh… Shred your own, lady! ๐Ÿ™‚

  2. Made this last night and my kids were fans! Delish! Thanks for the recipe – and the tip on shredding cheese after some freezer time!

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