Spinach, Mushroom, Pancetta and Feta Crustless Quiche

Monday, March 31, 2014


When I was little, I had two types of food requests. I'd either want something that couldn't physically exist (something minty, but sour, cold, but also hot, in liquid form), or I'd passive aggressively ask for things and have my parents guess what I wanted because I thought if they came to the conclusion, it'd be more likely I could have it. I'd ask for chocolate that was round, small, different colors, my parents would say "M&Ms?" and I'd say, "Sure, great idea!"

Now that I'm older, I'm not much wiser. All weekend I wanted something with eggs, a little meat, a few vegetables and cheese. An omelet? No. A quiche? No, I don't like crust. My roommate suggested a frittata. Nope, not that either. It eventually came to me to make a crustless quiche, but I wasn't enthused with any recipes I found, so I made my own. Yep, you read that right. I combined a few recipes from various searches to make my own, perfect crustless quiche, which filled every craving I was having and was also packed into four lunch servings for the week ahead. High five!

 
 

Ingredients (four-six servings)
10 ounces fresh mushrooms, sliced
1/2 cup chopped white onion
4 ounces cubed pancetta
As needed non-stick spray
10 ounces frozen spinach
4 large eggs
1 cup heavy cream
3 ounces feta cheese
1/2 cup grated parmesan
1/2 cup shredded mozzarella
To taste salt and pepper

Directions: 
Preheat oven to 350 degrees. Make sure frozen spinach is thawed. Empty it into a colander and let it drain while you prepare the rest of the recipe.

Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet, add chopped onions and pancetta, and sprinkle a little salt and pepper. Turn the heat on to medium-high and mix the ingredients until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).

Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms, onions and pancetta, then the crumbled feta.

In a medium bowl whisk together the eggs until fairly smooth. Add the cream, parmesan and another sprinkle of pepper. Whisk to combine. Pour the mixture into the pie dish over the spinach, mushrooms and feta.

Sprinkle the shredded mozzarella cheese over the top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the oven and bake until golden brown on top and the center is solid (45-60 minutes).

Slice and serve!

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