Though I’m not a big fan of eggs in the morning, I’m always on the lookout for interesting, and easy, ways to make them as a main course for dinner. This particular recipe really fit the bill in that it adds a bunch of vegetables and cheese, two of my favorite things to eat.
Because it’s so rich, this quiche doesn’t seem all that much like special diet food. Granted, the crust is missing, but how many times does the quiche’s crust end up soggy anyway? You won’t even miss it.
Crustless Quiche
2 T butter
8 oz chopped mushrooms
2 sprigs thyme
1 c sliced zucchini
½ c chopped red bell pepper
5 oz pkg baby spinach
½ tsp salt
¼ tsp pepper
4 large eggs
4 oz half and half
4 oz heavy cream
1 cup shredded mozzarella or gruyere
2 T shredded pecorino romano or parmesan
Preheat oven to 375 degrees F. Butter a 9-inch pie dish and set aside.
Heat the butter in a large skillet over medium heat. Add the mushrooms and thyme and cook, stirring until tender, about 5 minutes. Season with the salt and pepper. Add the zucchini and red pepper and cook until tender. Add the spinach and fold to get the warm vegetables on top of the spinach. Cook until it wilts. Transfer the vegetables to the buttered pie plate.
In a large bowl, whisk the eggs until combined. Whisk in the half and half and heavy cream. Whisk in the mozzarella and pour the egg mixture over the vegetables, evenly distributing the cheese as much as possible. Sprinkle the pecorino over the top.
Bake the quiche until puffed and golden brown, about 35 minutes. Serve warm or at room temperature, cut into wedges.