SPINACH AND MUSHROOM CRUSTLESS QUICHE
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I’m a huge fan of delicious breakfast options, and the Spinach and Mushroom Quiche with a crust could be my new favorite! It’s very filling and loaded with vegetables and won’t cause me to suffer from an unwelcome hangover from carbs (I’m looking at your pancakes). It’s great to serve during brunch or as a meal or lunch. Try this crustless quiche recipe. Please give it a go the next time you try to make something different. It’s worthwhile!
WHAT IS CRUSTLESS QUICHE?
Isn’t it a “crustless quiche” just a frittata? Nope! Although both are eggs baked, they have distinct distinctions. The primary difference is in the texture. Quiches is a custard of eggs, cheese, milk, or cream. They are soft and delicate in texture.
On the other hand, Frittatas contain no cream or milk and are, therefore, similar in texture to an omelet or baked eggs. Another significant difference is during making the frittata. Frittatas cook on the stovetop and complete for several minutes of baking in an oven. Quiches are cooked in the oven for only a few minutes.
CAN THIS CRUSTLESS QUICHE BE REHEATED?
Yes, this quiche without crust recipe is among my top breakfast items I can prepare! However, you must be aware when you heat it because excessive heat can cause egg proteins to swell up and expel water. They can also develop a sticky. That’s why I recommend reheating by microwave just until the non-crust quiche is warm but not quite piping hot. It can be stored in the fridge for approximately four days.
INGREDIENTS
1 10oz. box of frozen diced spinach ($1.00)
Eight oz. mushrooms ($1.49)
One clove of garlic, chopped ($0.08)
1/8 tsp Salt ($0.01)
1 Tbsp cooking oil divided ($0.04)
2 oz. feta cheese ($1.10)
Four large eggs ($0.83)
1 cup grated Parmesan ($0.44)
1/4 tsp pepper ($0.02)
1 cup of milk ($0.42)
1/2 cup shredded mozzarella ($0.46)
INSTRUCTIONS
The oven should be preheated to 350oF. Then, thaw and squeeze as much moisture out of the spinach as you can.
Clean any debris or dirt from the mushrooms. After that, cut them thinly. Cut the garlic into small pieces.
Add the garlic, mushrooms salt, the mushrooms, and 1/2 tablespoon cooking oil in a large skillet. Sauté the mushrooms on medium-low heat until they’ve eliminated all their water and evaporated from the pan. The water must be removed from the pan.
Use the remaining 1/2 Tbsp cooking oils inside the 9-inch pie plate. Layer the spinach, mushrooms, and crumbled feta onto the dish.
In a large mixing bowl, mixes eggs with the Parmesan, pepper, and milk.
Mix the eggs in the pie plate and add the mushrooms, spinach, and feta. Then, top with the shredded mozzarella.
Bake the quiche with no crust in a 350oF oven preheated for approximately 50 minutes or until golden brown on the top and the temperature inside has reached 160oF. Slice and serve!