Spinach, Mushroom and Swiss Crustless Quiche

Here is another revamped Whole Foods recipe that also fits the make-ahead, grab and go breakfast for busy people when we don’t have time to sit down to eat in the morning.

I put together this casserole the night before and then baked it while I was walking on my treadmill the next morning.  It was really good and, for the purposes of our most important research, I then refrigerated the leftovers and also froze a piece to test them out the next day.  It reheated nicely and still tasted great.

I thought 16 pieces was plenty in the 9x9 pan. 



My quiche - served with a side of avocado.

Spinach, Mushroom and Swiss Crustless Quiche

Makes 16 servings

extra-virgin olive oil

1  yellow onion, thinly sliced

1 pound button mushrooms, thinly sliced

3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper, divided

6 eggs

3/4 cup milk

1 teaspoon freshly grated nutmeg

1 1/2 cups shredded Swiss cheese

1 (16-ounce) bag frozen chopped spinach, thawed and squeezed to remove as much liquid as possible (wring it out inside a dish towel)

Preheat oven to 350°F and grease a 9-inch square pan with olive oil; set aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and cook until golden brown, 7 to 8 minutes. Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until liquid is absorbed, 10 to 12 minutes; set aside to cool.

In a large bowl, whisk together eggs, milk, nutmeg and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add cheese, onion, mushrooms and spinach and mix well.

Transfer to prepared pan, spread out evenly and bake until set in the middle and golden brown, about 45 minutes. Let cool 10 or 15 minutes; cut into squares and serve.

Print this recipe:  Spinach Mushroom and Swiss Crustless Quiche

Maybe a little too golden brown....