Crustless Spinach Mushroom Quiche

I am not really a fan of egg bake recipes(probably because I really don't like eggs), however, I found that I liked quiche. Here is a quick quiche recipe that you can make for breakfast, brunch, lunch or a light dinner. I made this one with spinach, but broccoli works well too. What is nice about it, is that you can kind of create your own quiche based on what you and your family like (or what's left in the fridge). This one was made without a crust, but you can make it with a crust also. Hope you will give it a try. Enjoy!

Mix following ingredients together until combined, but not frothy, then set aside:


• 1 Cup of half and half
  
• 4 Eggs
  
• 1/4 Teaspoon salt
  
• 1/4 Teaspoon nutmeg
  
• Dash of pepper
  

In a skillet melt 1/4 cup of butter, then add and saute the following ingredients:

• 1 Can of mushrooms (drained) or 1/2 Cup of fresh mushrooms
  
• 1/2 Cup chopped onion
  

Next add to the skillet the following and saute:

• 1 10 oz package of frozen spinach, thawed and well drained (fresh spinach works even better if you have it available)
  
• 1 Tablespoon parsley dried or fresh
  
• 1/2 Teaspoon salt
  
• Dash of pepper
  

When completely sauted, remove from burner and set aside to cool slightly.

Next grate 1/2 lb Swiss cheese and place it in the bottom of a buttered quiche dish or 9 inch pie dish. If making quiche with a crust, butter pie dish before putting in crust.

Spoon Spinach/Mushroom mixture on top of swiss cheese. Pour Egg Mixture on top.

Bake 375 degrees 40-45 minutes or until puffy and golden brown

Cool for 10 minutes before cutting. This serves 8.