MUSHROOM & SPINACH CRUSTLESS QUICHE
Mushroom & Spinach Crustless Quiche is an easy to bake, healthy, filling and a fuss free breakfast or brunch dish. My crustless quiche recipe is a versatile one as one can add any vegetables, herbs, meat, etc.
Ingredients
- 6 large eggs
- 4 cups sliced mushrooms approximately. 300g
- 2 cups spinach, chopped approximately 65g
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp garlic minced
- ⅔ cup dairy milk approximately 160ml
- ¼ cup whipping cream
- ½ cup cheese, grated
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red chilli flakes optional
- ⅛ tsp nutmeg powder
- 1 tsp Dijon mustard
- 2 tbsp spring onion
- extra butter for greasing
Instructions
- Preheat the oven to 180℃.
- Grease a 9 inch pie or tart dish with some butter, both the bottom and the sides.
- Heat oil and butter in a wide pan over medium heat.
- Saute the garlic till it becomes pinkish in colour.
- Add the sliced mushrooms and salt.
- Mix well. Then increase the heat to high and allow the mushroom slices to cook without stirring them too often.
- Stir only once or twice.
- When they turn a little brownish and reduced in volume, add the spinach.
- Give it a mix till the spinach wilts. You don't want to over cook the spinach.
- Allow the mixture to cool down.
- In the meantime prepare the savoury custard.
- Add eggs, milk, cream in a mixing bowl.
- Whisk the mixture to mix well.
- Add the pepper, Dijon mustard, nutmeg, red chilli flakes and whisk a bit more.
- Add the grated cheese. Mix well using a spatula. I don't whisk it as I don't want the cheese to break down.
- Spread the mushroom spinach mixture over the pie or tart dish in an even layer.
- Pour the custard mixture over it.
- Sprinkle the chopped spring onion over the mixture.
- Bake the quiche for 35 minutes or until it is done.
- Insert a fork or toothpick in the middle. It should come out clean.
- Allow the quiche to cool down a bit before you slice it. The middle may still be a bit jiggly.
- For even firm slices allow the quiche to set for at least 2 hours. Can easily warm it up before serving.
- For warm quiche can slice after 15-20 minutes but you may not get firm slices.
Notes
- Add vegetables of your choice. Some suggestions are broccoli, peppers, peas, green beans, corn, potatoes, etc.
- Add meat or seafood of your choice. Remember along with the veggies total amount of add ins is 1½ - 2 cups.
- Add cheese of your choice. Can add Gruyere, mature cheddar, parmesan, feta, etc. Sometimes I add a bit of brie.
- Add spices and herbs of our choice.
- For a crusted quiche, the recipe for the filling remains same. Make the shortcrust at home or buy ready made.