This crustless Spinach, Mushroom and Tomato Quiche is a perfect brunch recipe. It takes about an hour to make, which includes 40 minutes of baking and resting time. By the time your family or guests have been organized and are assembled around the table, it will be ready to serve.
Spinach, Mushroom and Tomato Quiche
- Cast Iron Skillet
- 1 cup mushrooms (sliced )
- 2 cloves garlic (minced)
- 2 tbsp coconut oil
- 3 cups fresh spinach (shredded)
- 1 cup full fat milk
- 1/2 cup heavy cream
- 1 cup mozzarella (gratted)
- 6 eggs
- Salt and pepper (to taste)
- Heat a heavy skillet over a medium burner. Add the coconut oil then stir in the garlic, mushrooms and spinach.
- Sauté for 5 minutes, stirring often. Remove from heat and let the mixture cool slightly.
- In a bowl, beat the eggs with the milk, cream, salt and pepper. Stir in the mushroom mixture.
- Grease a round or oval oven proof baking dish with coconut oil then pour the quiche mixture into the dish.
- Top with shredded cheese.
- Cook in the preheated oven at 35OF for 30 minutes or until set and golden brown.
- Chop a fresh tomato and sprinkle over the top of the mixture
- Let cool for ten minutes, then cut into six portions and serve.
If you don’t have enough cream or milk for this recipe try this fabulous Mediterranean Frittata.
What’s The Difference Between a Quiche And A Fritatta?
Though quiches normally have a crust, they don’t have to. Quiches are a mixture of eggs, cream and milk and have a creamier texture than fritattas. Fritattas have no crust, and very little cream or milk. They are normally cooked on a stovetop and then transferred to an oven for browning and finishing under a broiler.