For Father’s Day this year, I made brunch. I wanted quiche, but didn’t want to take the time to make a crust. And, I knew going crustless was healthier as well.
My quiche was easy to make, and tasted delicious.
Here’s what you need:
+1/2 yellow onion
+3/4-1 bag of fresh spinach
+1 small package sliced mushrooms (I used the standard button kind)
+6 eggs
+1/2 cup shredded parmesan cheese
+1/2 cup cheddar cheese
+1/2 cup of milk OR 1/2 and 1/2
+olive oil
+lemon juice
+1 TBSP garlic
+salt & pepper to taste
note: you can really add in anything: bacon, sausage, kale, peppers and more.
Here’s what you need to do:
+Preheat your oven to 350 degrees.
+Coat frying pan with 1-2 TBSP olive oil. Slowly brown the onion. Once golden, add in sliced mushrooms. Cook slowly for another 4-5 minutes. Add in the spinach leaves, garlic, and a splash of lemon juice. Once all fully blended and cooked, set aside and cool.
+In a bowl, combine milk and eggs. Thoroughly whisk eggs until blended.
+Combine veggie mixture with egg mixture. Mix thoroughly. Add in the parmesan cheese
+Coat a pie plate with non-stick cooking spray and pour mixture into plate. Top with the cheddar cheese.
+Bake for 40-45 minutes, checking first after 40 minutes. Quiche should be firm in the center, and slightly browned.
Enjoy!
