CRUST-FREE SPINACH MUSHROOM QUICHE
This simple-to-make quiche is great for a simple dinner or lunch with green salad. Recipe was adapted from Bon Appetit (January 1981).
SERVES 6 -8 , 1 9inch quiche
2 tablespoons olive oil
½ Spanish (yellow or white) onion, chopped
1 (10 ounce) package frozen spinach, thawed
3/4 lb muenster cheese grated
¾ cup chopped mushrooms (optionally delicious)
1 clove of garlic pressed/minced.
Pinch of salt
Pinch of pepper
Preheat oven to 400-degrees F.
Spray 9-inch pie plate with non-stick baking spray. (Use a corning ware quiche dish or round baking dish). Put dish in oven on cookie sheet to warm.
Heat oil in skillet over medium-high heat; add onion, mushrooms and “pressed” garlic, stir occasionally until tender (5 min).
Add spinach; cook until excess moisture evaporates. Put pan aside.
Beat eggs in bowl. Add cheese.
Stir egg-cheese mixture into onion-spinach-garlic mixture; season with salt and pepper. Pour into hot quiche pan, spreading top evenly.
Bake until top is browned and “tester” (use sharp knife or toothpick) comes out clean, about 30 minutes.