Recipe: Quiche Without a Crust

Quiche Without a Crust
Source: Nadine Begin, Chateau Chantal Founder and Chef

1 T. butter
1 cup chopped onions
1 cup chopped mushrooms
1 package frozen spinach (thawed and squeezed) or 2 cups fresh spinach (chopped)

1 cup feta cheese, crumbled

10-12 eggs
1/2 cup flour
pinch of salt
thyme, black pepper, dry mustard, cayenne pepper
3/4 cup half-and-half
paprika
black pepper
parsley
grated parmesan cheese
olives, sliced tomatoes for garnish

Saute first four ingredients; drain.

Generously spray cooking spray on quiche pan. Sprinkle first four ingredients in pan. Crumble 1 cup or more feta cheese into pan.

Beat eggs until light and fluffy. Add flour and salt - continue to beat. Add other seasoning thyme, pepper, dry mustard, touch of cayenne.

Add half-and-half. Continue to beat. Pour over prepared vegetables and feta cheese to almost fill pan. Sprinkle paprika, pepper, parsley and parmesan. Add any topping - sliced tomatoes, olives, etc.

Place pan on a baking sheet. Bake at 350 F. for 30 minutes or more - check if quiche is high (it will sink afterward) and that eggs are firm.