Crustless Mushroom & Spinach Quiche

 

Like I said in my last post, I shouldn’t be trying out recipes from the experienced marathoners. I tried the crustless quiche and had quite a tough time making it a quiche and had to resort to ramekins to save the day. But the saving grace was that it tasted quite good and was worth spending all the time wiping out the mixture from the bottom of the oven.

So here goes –

Recipe source – here

WHAT WE NEED

Button mushroom, finely chopped            1 cup

Spinach, finely chopped                                2 cups

Onion, large & chopped                                  1

Milk                                                                      1 1/2 cups

Eggs                                                                     2

All purpose flour                                             3 tbsp

Dry herbs, mixed                                            1 tsp

Grated cheese                                                  Lots

Olive oil

Salt & pepper
WHAT TO DO

  •  Heat the oil and add the chopped onion
  • Sauté till the onion turns translucent
  • Add the chopped mushroom, spinach, salt & pepper
  • Cook for 3-4 minutes and keep aside to cool
  • Preheat the oven to 180C
  • Whisk the milk, eggs, dry herbs and flour in a bowl
  • Add the cooled mushroom spinach mixture to the bowl
  • Pour into greased ramekins and top with cheese
  • Bake for 15 minutes 
  • Enjoy!

  

 
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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

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6 thoughts on “Crustless Mushroom & Spinach Quiche

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