Crustless Quiche

July 06, 2020
Crustless Quiche


1 Tbsp. butter

8 oz. cremini mushrooms, thinly sliced

1 shallot, minced

2 c. loosely packed spinach

Kosher salt

Freshly ground black pepper

8 large eggs

1/4 c. whole milk

1/4 c. oil-packed sun-dried tomatoes, finely chopped

1/4 c. freshly grated Parmesan


* Preheat oven to 375°. In a medium skillet over medium heat, melt butter. Add mushrooms and let cook, undisturbed, for 2 minutes. Stir and continue to cook until mushrooms are tender and golden, 5 to 6 minutes.

* Add shallot and cook until fragrant, one minute. Add spinach and cook until wilted, one minute more. Season with salt and pepper and remove from heat.

* In a large bowl, whisk together eggs, milk, tomatoes, and Parmesan. Fold in the mushroom mixture and season again with salt and pepper. Pour into a 8" to 9" pie dish and bake until eggs are just set, 18 to 20 minutes. Let cool three minutes before slicing and serving. (Lena Abraham)