This is my second time making a quiche. My very first quiche was one with a potato crust. This time around I decided to go crust-free by following this recipe on Joy The Baker's blog.
Ingredients:
For cooking in a pan:
2 Tbsp oil
1/2 medium onion, thinly sliced
2 garlic cloves, chopped
2 cups chopped mushrooms
3 cups chopped spinach
Red pepper flakes
Salt
Pepper
1/2 medium onion, thinly sliced
2 garlic cloves, chopped
2 cups chopped mushrooms
3 cups chopped spinach
Red pepper flakes
Salt
Pepper
For the custard:
4 eggs
1/2 cup milk (I used 2 %)
2 wedges of The Laughing Cow cheese(I used this one)
4 eggs
1/2 cup milk (I used 2 %)
2 wedges of The Laughing Cow cheese(I used this one)
Salt and pepper
Method:
Preheat the oven to 375 degrees F. Grease a 9-inch pie dish with some oil.
Heat oil in a large skillet, over medium heat. Add the onion and garlic, followed by the red pepper flakes, salt and pepper. Next, add the mushrooms and cook, stirring, until all the liquid released evaporates. Add spinach and cook, stirring, just until spinach wilts. Let the mixture cool slightly.
Whisk together the eggs, milk, salt and pepper until smooth. Stir in the cheese. Spread the vegetable mixture in an even layer in the pie dish. Pour the egg mixture over the vegetable mixture.
Whisk together the eggs, milk, salt and pepper until smooth. Stir in the cheese. Spread the vegetable mixture in an even layer in the pie dish. Pour the egg mixture over the vegetable mixture.
Bake at 375 F for 35 to 40 minutes, until the quiche is slightly puffed and golden brown on top.
Cut into wedges and serve.
Posts
4 Burps:
you had me at crust-less :)
This looks awesome, I have to try laughing cow with a quiche
Nags- :)
Jennifurla- Thank you. You could use any cheese that melts well- I only used Laughing Cow since that's what I had that day.
hi, thanks for the recipe! can you please tell me what the total weight of the 2 cheese wedges is?