Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Mushroom and Spinach Quiche
As you may remember, spinach is a veggie, I throw into many dishes and even more so, like them to shine, pretty much on their own. Voila - this quiche.
Mushroom and Spinach Quiche
1 onion, thin sliced
11/2 cups thin sliced mushroom caps
2 - 3 cups fresh baby spinach
1 cup milk
1 teaspoon honey Dijon mustard
1/8 teaspoon black pepper
1 1/2 cups grated Mozzarella cheese
3/4 cup gluten-free panko crumbs or cornflake crumbs
Spray a shallow dish or pie pan.
Preheat oven to 350 degrees.
Heat oil in large skillet over medium heat.
Add onion, and cook, stirring for 5 minutes.
Add mushrooms and cover.
Cook 4 minutes, stirring occasionally.
Stir in spinach and cover, and cook 2 to 3 minutes, or until spinach is wilted.
Whisk eggs in mixing bowl. Add milk, mustard, pepper and salt to the eggs.
Sprinkle 1/4 cup grated cheese over bottom of baking pan.. Bake 2 to 3 minutes to melt cheese.
Spread vegetable mixture in baking pan.
Sprinkle with half of remaining cheese.
Slowly pour in egg mixture, then sprinkle with remaining cheese.
Top with panko crumbs and spray with cooking oil before baking. You may want to cover it, half way through if the crumbs are cooking too quickly.
Bake 40 to 45 minutes, or until golden brown and slightly puffy.
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