Quiche in the morning… Quiche in the evening.. Quiche at suppa-time! 🎵
Quiche is a great breakfast or brunch option. It’s great served warm or cold, for a lovely get together or even on the go. I am not a pie crust person. Generally, when I do have a slice of pie, I will eat the filling and leave the crust for my mom (yes…that’s true love right there!). It has to be made just right, and of course homemade is best. I still would rather not eat it. That’s why I absolutely love this crustless quiche.
The veggies that I threw in this quiche are what I had in the fridge. You can substitute most other veggies to your liking or what you have laying around. Since Spring has finally decided to show face, some home-grown veggies would be divine to showcase in this easy yet beautiful dish.
I devour most things that include mushrooms, sautéed onions and garlic. It’s almost as if I start each meal by browning onions and garlic, then decide what I am cooking. But then you top that off with three kinds of cheese…oh lawd!! I can’t even stop myself.
To begin, you will want to warm your oven to 350*. Grease an 8-inch deep dish or 9-inch (what I used) pie pan.
Then in a large saute pan, warm 2 tbsp. of butter over medium heat until melted. Saute the onions for about 4-5 min until they start to become translucent. Add in the sliced mushrooms and cook for another 4 min or so, until they begin to brown. If they become too brown, turn down the heat just a smidge. You don’t want them to burn. Throw in the garlic and crushed red pepper and stir for about one minute until the garlic is fragrant.
Then, I added in the half the spinach, and wilted it for about 2 minutes or so. Then added the other half to kind of keep them more firm, yet still sautéed a bit. Take this mixture off the heat, and add to your pie pan to cool for a while.
Once the sautéed mixture is cooled a bit, top it off with the cheeses of your choice. I used feta, parmesan, and a spicy jalapeño havarti because that’s what I had. You could use a blend oh shredded mozzarella, parmesan and even some ricotta for an Italian flair. Beat the eggs and milk in a separate bowl. Season with s&p and pour on top of sautéed mixture. Then top with a more cheese – because you can never have enough cheese!!
Bake for about 25 minutes or until the center is firm to the touch. Let cool on wire rack. Serve warm or chilled. Store in airtight container for no more than a week.
I love to slather my piece of quiche with a dollop of sour cream and sriracha drizzle!!
- 2 tbsp. butter
- 1 onion, sliced
- 8 oz. mushrooms, quartered
- 2 tbsp garlic, granulated
- pinch crushed red pepper
- 8 oz fresh spinach
- 1/2 cup parmesan cheese, shredded
- 3 oz. feta cheese, crumbles
- 5 oz. Havarti cheese, shredded, split
- 5 eggs
- 1 cup Whole milk
- salt and peper, to taste
- Preheat oven to 350*. Grease pie pan.
- In skillet, melt butter over medium heat. Add in onions and sauce until translucent, about 4-5 minutes. Add in mushrooms, and cook for another 3 minutes until they start to brown. Next add in crushed red pepper (if using) and garlic, and sauté until fragrant (about a minute).
- Add half of the spinach into pan. Wilt for a few minutes, then add in other half. Put entire mixture into bottom of pie pan to cool slightly.
- Top sautéed mixture with feta, parmesan and half of the Havarti cheeses.
- In separate bowl, whisk eggs with milk until combines. Season with salt and pepper. Pour onto cheese and sauté mixture. Top with other half of Havarti cheese.
- Bake in oven for 25 minutes, or until center is firm to the touch. Cool on wire rack. Serve warm or chilled. Store in airtight container for up to one week in the refrigerator.