Crustless Spinach & Mushroom Quiche

Help. My life…is a mess. A crazy, ridonculous mess.

Take an economics midterm today, English midterm Thursday, soul-crushing plant bio exam next week… oh, and throw a research paper, a journalism test, some homework (maybe), a few doofy errands, employment, an overwhelming desire for cake, the subsequent need to work the cake off, and some serious sleep deprivation into the mix, and you can say howdy to my life as of now.

Not whining or anything.

Okay, maybe just a little.

Anyway, when your agenda is looking like that, dinner needs to look easy. Easy, warm, delicious, and cheesy. Especially cheesy.

Meaning…quiche should be in your oven.

Eggs are fab. I absolutely love em. They’re the basis for so many magnificent things…like quiche. I once wrote out all of the reasons why eggs rock my world.

Haaaa, you think I joke.

Eggs are also a major power food. Major. They fuel beastliness. I know you’ve seen those “incredible egg” commercials with that little boy who stacks plastic cups really super fast. I need to channel my inner cup-stacking boy.

This lovely quiche has a lovely twist…we’re using yogurt as a dairy component. Yet another power food. Another power food that I am deeply involved with.

I’ll have to tell you about it sometime.

I feel like just about every single non-dessert post has a picture of sautéing garlic and onions. At least this one has mushrooms too. Mushrooms make me happy.

You’ll have to excuse my slight spaciness. I’m telling you, my life is just so janky right now. I’m making up words like “janky.” I write notes to myself that I can’t decipher later… like I noticed that I had written “Cambodia” on my hand earlier…WHY?? I think it’s a sleep thing honestly. See, I stayed up till 5 am Saturday night. Not because I meant to, or was having some wild and scandalous night on the town. No.. I just kept finding junk to do, my brainy was all spazzy, I found this insane insect-like creature in my bed, The Nanny was on, and there was an intense domestic dispute going on out in our parking lot.

Woah, just re-read that and it sounds like I live in like a tenement or something. I don’t. This post is going rather unexpected places. Maybe we’ll end up back in quicheville soon.

Point of all this is, I reckon I’m just feeling a little overwhelmed. So guess what I did yesterday…you won’t, I’ll tell you. I joined the staff of our local independent newspaper, the Red and Black. Congratulate me you fools.

I then bought crude gas station coffee, walked it home, and proceeded to mix instant coffee into my coffee. Then I drank it. I’m training to be a zombie, workaholic grown-up. It’s gonna be grand.

Just kidding. I’m such a child. A caffeine loving child. A speedy cup-stacking boy if you will. It’s all good though, people will think I’m an adult because I have lots of power foods baked in a cheesy package. Kids are oblivious to power foods.

Wow, whether it was talking all this nuttiness out or staring at pictures of quiche, I feel significantly better. So thanks for listening. You deserve a high-five, a hug, and tasty brunch food.

Crustless Spinach & Mushroom Quiche

Adapted from Joy the Baker

  • 1 bag of fresh spinach (10 oz), stems trimmed
  • 2 tbsp olive oil
  • 2 cups chopped mushrooms
  • 1/2 small onion, chopped
  • 1 clove garlic, minced
  • salt and pepper
  • 3 large eggs
  • 1/2 cup milk
  • 1/2 plain yogurt
  • 1 cup crumbled cheese (I used a mix of gorgonzola, mozzarella, and cheddar)
  • butter for greasing the pie plate

Preheat oven to 375 degrees F.  Butter a 9-inch pie dish and set aside.

Place the spinach in a large pot, cover and cook over medium heat just until wilted, about 3 minutes.  Remove from the heat and spoon into a strainer set over  a bowl.  Let cool.

Press hard on the spinach in the strainer with the back of a spoon to remove most of the moisture, then squeeze in your hands to remove more.  Turn out onto a cutting board and coarsely chop  Place between two layers of paper towels or wrap in a clean kitchen towel and press to remove more moisture.  You should have about 1 cup packed spinach.  Set aside.

Heat the oil in a large skillet over medium heat.  Sauté the onions and garlic. Add the mushrooms and cook, stirring until tender, about 5 minutes. Add the spinach and cook, stirring, until any remaining moisture has evaporated, about 2 minutes.  Remove from heat.  Add a pinch of salt (the cheese is salty, so you won’t need much) and pepper to taste.

In a large bowl, whisk the eggs until light.  Stir in the milk and yogurt.  Spoon the spinach mixture evenly into the buttered pie dish.  Sprinkle with the cheese.  Pour in the egg mixture.

Bake the quiche until puffed and golden brown, about 35 minutes.  Serve warm or at room temperature, cut into generous wedges.

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