Simple Crustless Spinach and Mushroom Quiche

This Simple Crustless Spinach and Mushroom Quiche is a delicious and healthy recipe that is perfect for breakfast or brunch. Packed with fresh spinach, mushrooms, and flavorful seasonings, this crustless quiche is a great option for those looking for a low-carb or gluten-free meal. The creamy and cheesy filling is complemented by the earthy flavors of the mushrooms and the vibrant green color of the spinach. It's incredibly easy to make and can be enjoyed warm or cold. This recipe is a must-try for quiche lovers!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups fresh spinach, chopped
• 6 large eggs
• 1 cup milk (any type)
• 1 cup shredded cheese (such as cheddar or Swiss)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
4. Add the chopped spinach to the skillet and cook until wilted. Remove from heat and set aside.
5. In a large mixing bowl, whisk together the eggs, milk, shredded cheese, salt, black pepper, dried thyme, dried oregano, and dried basil.
6. Stir in the cooked mushroom and spinach mixture until well combined.
7. Pour the quiche mixture into the greased pie dish and spread it evenly.
8. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is golden brown.
9. Remove from the oven and let it cool for a few minutes before slicing and serving.
10. Enjoy warm or cold, and store any leftovers in the refrigerator for up to 3 days.

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