Caramelized Onion, Spinach and Mushroom Crustless Quiche

Caramelized Onion, Spinach and Mushroom Crustless Quiche

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Because caramelized red onions can only make a dish taste better.

We have never eaten quiche for dinner. Never. Seriously. Not once.

In my humble opinion it’s a delicious brunch dish perfect for small gatherings and potlucks. But my ayi wanted to learn to make quiche so since Mr. A wasn’t coming home for dinner tonight, I figured it would be a good night to show her how it’s done.

I had lots of vegetables in my fridge that I wanted to use before they go bad. I picked vegetables that would compliment each other in flavor without overpowering the taste of the eggs, starting with caramelized red onions.

Caramelized red onions can only make a dish taste better. Caramelizng the onions pull out their hidden sweetness and add a lovely taste when added to omelets so…. why not quiche! Anyways, it would be a very difficult feat to ruin a dish with caramelized onions. I also threw in red peppers, garlic, spinach and mushrooms. Oh this quiche is not only going to taste awesome, it’s going to be colorful and gorgeous!

Feel free to use any vegetable you want, but remember one very important thing about making quiche…

No one wants a soggy quiche.

Vegetables like spinach, mushrooms and tomatoes have a lot of liquid in them. If you’re going to use them, saute them first then squeeze out all the liquid. This extra step is vital for a good texture and to prevent sogginess. See that picture below? No little lakes forming in the gap! (In case liquid does ooze out, go ahead and soak it up with a paper towel)

A quiche can be made with a pie crust, hash brown crust or crustless. It’s generally a preference thing. Being that I’ve only made quiche about 3 times in my life and always with a pie crust, I decided to be bold today and make it crustless. I never eat the pie crust anyways and it’ll save quite a bit of calories. Instead I sprinkled breadcrumbs on the bottom of my pie pan so that it would be easy to release the quiche.

But, if you love quiche with a flaky pie crust, by all means skip the breadcrumbs and use the crust. I won’t be hurt by your decision.

I also used chopped deli turkey because why not! If I’m going to cross over to the other side and make quiche for dinner I may as well go all the way and jazz it up! You could omit the turkey all together if you prefer or even add turkey bacon or shredded chicken. It’s your crazy quiche! Make it like you want! 

Served with a side salad and soup this Crustless Caramelized Onion, Spinach and Mushroom Quiche was definitely a satisfying dinner!

Am I the only one who’s never had quiche for dinner before? I would love to hear your thoughts on this so leave your comments below!

Crustless Caramelized Onion, Spinach and Mushroom Quiche

Ingredients:

  • 1 1/2T Breadcrumbs
  • 1T Vegetable Oil
  • 1 Red Bell Pepper, finely chopped
  • 2 Garlic cloves, minced
  • 200g Turkey Deli Meat, chopped
  • 8oz Mushrooms, sliced
  • 5oz Fresh Spinach
  • 1 Red Onion, sliced
  • 2T Olive Oil
  • 4 large Eggs or 6 small Eggs
  • 1 cup Milk
  • 1/4 Cup Asiago Cheese
  • 1/2 cup Shredded White and Yellow Cheddar

Directions:

  1. Preheat oven to 375F.
  2. Sprinkle breadcrumbs in a well-greased pie pan. Set aside.
  3. Sauté mushrooms in vegetable oil until softened and starting to brown. Add red pepper and garlic and sauté for 2 minutes. Remove from pan and drain in a colander. Squeeze out the liquid until there is no more liquid. Place in a large bowl.
  4. Sauté spinach leaves in pan until wilted, 1-2 minutes. Drain and add to bowl with vegetables.
  5. Stir the mixture until well combined. Layer over the breadcrumbs in the pie pan.
  6. Spread chopped turkey over the vegetable mixture in the pie pan.
  7. Add 2T Olive Oil to your saute pan. Caramelize the red onions until they are caramel in color but be careful not to burn them. Layer over the turkey in the pie pan.
  8. In a large bowl, beat together milk, eggs and Asiago Cheese. Season with salt and pepper.
  9. Carefully pour the egg mixture in the pie pan making sure to evenly distribute the mixture.
  10. Bake uncovered for 25-30 minutes.
  11. Sprinkle cheddar cheese on top and bake for 5-10 more minutes or until cheese is completely melted.
  12. The quiche is done when the eggs are almost set and jiggles slightly when shaken and a knife inserted in the middle comes out clean.

 

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