Crustless Spinach-Mushroom Quiche
This crustless spinach and mushroom quiche is a simple, yet elegant dish that is perfect for brunch or dinner. It is easy to make and can be tailored to your liking. You can use any type of mushrooms you like, or even add in some ham or bacon.To boost the protein and reduce the fat, some of the Gruyere cheese gets replaced with cottage cheese and we replaced an egg with two egg whites.
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Servings: 8 servings
Calories: 229kcal
Ingredients
- 2 tablespoons olive oil
- ½ cup diced onion
- 6 ounces sliced mushrooms any variety
- 1 8-ounce package chopped frozen spinach, thawed and squeezed dry
- 4 ounces cream cheese softened
- 4 large eggs
- 2 egg whites
- ½ cup cottage cheese
- ½ cup whole milk
- ½ cup shredded Gruyere cheese
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground nutmeg
- ⅛ teaspoon fresh ground black pepper
- sprinkle of crushed red pepper to taste
- zest of one lemon
- ¼ cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 350°F. Spray a 9-1/2-inch pie plate with non-stick spray and set aside.
- Heat the oil in a skillet over medium heat, add the onions and mushrooms and saute until the onions are translucent and the mushrooms slightly browned. Remove from heat, add the spinach tossing together with a fork, and set the mixture aside.
- In a large mixing bowl, beat the softened cream cheese and mix in the eggs and the egg whites. Beat the mixture until the cream cheese is well incorporated into the eggs. Stir in the cottage cheese, milk, Gruyere cheese, salt, nutmeg, pepper, red pepper, and lemon zest. Fold in the reserved spinach and mushroom mixture.
- Pour the mixture into the prepared pie plate, transfer the dish to the middle rack of the oven and bake for 25 minutes then sprinkle the parmesan cheese on top. Continue baking for 5 to 10 more minutes until the center is firm and a toothpick comes out clean when tested. If you have an instant read thermometer, the internal temperature will be 160°F when the quiche is done.
Notes
- We used a standard 9-1/2-inch glass pie dish. If you have a shallow pie dish, you will have some leftover quiche mixture. Extra quiche custard can be baked in muffin tins for 15 minutes.
- You can use low-fat cream cheese and cottage cheese if desired.
- If you want to use fresh spinach, saute 8 ounces of fresh spinach in the skillet until it is wilted and most of the moisture evaporates.
Nutrition
Serving: 1 | Calories: 229kcal | Carbohydrates: 5g | Protein: 8g | Fat: 15g