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Veggie Crustless Quiche

Veggie Crustless Quiche

This classic recipe is packed with savory and bacon but it is also filled with veggies too.

Ingredients

  • 1 tbsp. butter
  • 8 oz. cremini mushrooms, thinly sliced
  • 1 shallot, minced
  • 2 c. loosely packed spinach
  • Kosher salt
  • Freshly ground black pepper
  • 8 large eggs
  • 1/4 c. whole milk
  • 1/4 c. oil-packed sun-dried tomatoes, finely chopped
  • 1/4 c. freshly grated Parmesan

Instructions

Steps:
1. Preheat oven to 375°. In a medium skillet over medium heat, melt butter. Add mushrooms and
let cook, undisturbed, for 2 minutes. Stir and continue to cook until mushrooms are tender and
golden, 5 to 6 minutes. Add shallot and cook until fragrant, 1 minute. Add spinach and cook until
wilted, 1 minute more. Season with salt and pepper and remove from heat.

2. In a large bowl, whisk together eggs, milk, tomatoes, and Parmesan. Fold in the mushroom
mixture and season again with salt and pepper. Pour into a 8″ to 9″ pie dish and bake until eggs
are just set, 18 to 20 minutes. Let cool 3 minutes before slicing and serving.

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