I love an easy-to-fix weekend breakfast, and quiche is a delicious way to use leftover veggies and cheese I have sitting around in the refrigerator. You can add anything you want to a quiche, whether it’s leftover ham or fresh-picked spring asparagus. This time I had some fresh spinach I needed to use and a package of mushrooms, so I decided to make quiche. You can use whatever cheese you have on hand. I happened to have part of a block of Gruyere, but mozzarella or cheddar would also be good in this recipe.

Crustless Spinach and Mushroom Quiche

4 tablespoons butter

Half of 1 small onion, diced

1 clove garlic, minced

8 ounces fresh mushrooms, sliced

8 ounces fresh spinach, washed and drained well

4 ounces shredded cheese (I used Gruyere)

5 eggs

1/2 cup whole milk

1/2 cup heavy cream

Salt and pepper to taste

Preheat oven to 350 degrees Fahrenheit.

Spray 9-inch pie plate with baking spray. Set aside.

In a large skillet, melt butter over medium-low heat. Sauté mushrooms in butter over medium-low heat until softened, about 5 minutes. Add diced onion and sauté until softened and translucent, about another 3 minutes. Add minced garlic and sauté for 1 more minute. Add rinsed and well-drained spinach to the pan, and sauté until spinach wilts, about 3 minutes. Remove from heat.

In a large bowl, combine eggs, milk, heavy cream, salt and pepper. Whisk to combine well.

Place sautéed vegetables in prepared pie pan. Layer shredded cheese on top of veggies. Pour egg mixture over everything. Bake at 350 degrees Fahrenheit for 45-55 minutes until top is golden brown and until quiche tests done with a knife.  Serve immediately.

Yield: 8 servings

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