Cheese and Mushrooms Crustless Quiche
I love savory breakfast dishes so I tend to make lots of Frittatas, Omelets and quiches! This cheese and mushroom quiche is one of my all times favorite. It’s so filling and there are so may variations you can introduce to the recipe and create your own!
THE DIFFERENCE BETWEEN QUICHE, FRITTATA AND OMELET:
In short, a frittata is like an unfolded omelet or a crustless quiche but there are still more differences. Frittatas and omelets are both made without any crust but what differentiates an omelet from a frittata is that an omelet is usually made to serve one, while frittata is made to serve one or many. In making frittatas, you mix the fillings along with the beaten eggs where in making an omelet, you will add the fillings over the eggs once the egg is about to set. You will then fold them in half.
In making frittatas adding milk or cream is crucial while omelets do not contain any milk. Quiches on the other hand are more dairy base. The crust can hold on to the dairy quite well and so the cream to egg ratio is about 2:1. Quiches are made entirely in the oven where omelets are made on the stove top and frittatas are made on the stove top but finished in the oven.
CREATIVE FRITTATA COMBINATIONS:
Spinach, artichoke and feta cheese
Zucchini, squash, dill and cheddar
Asparagus, shallots, chives, ricotta and swiss cheese
Mushrooms, arugula and goat cheese
Broccoli, cheddar and chives
Cherry tomatoes, mozzarella and basil
CAN YOU REHEAT THIS CRUSTLESS QUICHE?
Yes, you can! While you can absolutely enjoy this dish when it’s at room temperature, you can also heat it up in the toaster oven, pan (low heat) or even microwave. I am personally not a huge fan of microwaving food so I prefer the first two options. (Tip: Make sure to not overheat the dish as the eggs can lose their water content and become rubbery)
4 large eggs
1 small onion (diced)
2 cloves of garlic (minced)
8 oz. sliced mushrooms
1/2 lbs bunch of fresh spinach
1 cup of milk
1/4 mozzarella (grated)
1/4 cup Feta cheese
1/4 cup parmigiano reggiano (grated)
5-6 halved sun dried tomatoes
Salt and pepper to taste
Chopped walnuts (optional)
In a large pan, sauté the onions for about 5 minutes until they are translucent. Add the garlic and sauté for an additional 2 minutes or until you can smell the aroma of garlic. Add in the sliced mushrooms and the spinach.Cook until they become soft and the moisture is evaporated entirely. ( This is quite important as excess water can soggy up your dish)
Preheat the oven to 350 F. In a medium sized bowl, whisk the eggs, milk, feta and half of the parmigiano-reggiano (you can add the walnuts in this step for more texture).
Coat a 9-inch pie dish with some olive oil. Gently, add the sautéed onion, garlic, mushrooms and spinach to the egg batter. Season with Salt and pepper.
Top with Shredded Mozzarella, the reminder of the parmiginao and halved sun-dried tomatoes.
place the dish into the oven and bake for 45-55 minute or until the top is golden brown. Enjoy!