With the sheer quantity of quiches in this blog alone, it is no secret I harbor a tender spot for these vegetable pies. This crustless cheesy pie of goodness is the latest addition. While the buttery flakey crust just might be an incurable carb lover’s favorite part, it is also often the most time consuming one (unless you opt for store-bought puff pastry!). Layers of spinach, sauteed mushroom, and cheese are all brought together with a creamy egg mixture that sets into a hybrid of a quiche and a frittata.
450g frozen spinach, thawed
250g mushroom, sliced
1 clove garlic, crushed
1/3 cup feta, crumbled
1 cup milk
1/4 cup parmesan, grated
1 tsp salt & pepper
1/2 cup mozarella
Squeeze the spinach dry and scatter over the base of a pie dish.
Saute the sliced mushroom and garlic in a little butter or oil, season lightly, and scatter over the spinach.
Scatter the crumbled feta over the mushroom.
Whisk together the eggs, milk, parmesan, salt, and pepper.
Pour the eggs over the lot, and finish off with a final scatter of grated mozzarella.
Bake in a preheated 350F oven for 40 minutes until puffed and golden.