This hearty, crustless quiche is packed with flavorful roasted mushrooms, wilted spinach, and tangy cheese. It’s a versatile dish perfect for brunch, a light dinner, or even meal-prep breakfasts.
Prep time: 15 minutes
Cook time: 20-25 minutes
Servings: 4
Ingredients
- Eggs: 6-8 large eggs (depending on the depth of your baking dish).
- Vegetables:
- 1 cup cremini or white mushrooms, sliced.
- 2 cups fresh baby spinach, lightly packed.
- 1 small shallot, finely diced (optional).
- 1 tablespoon olive oil or butter.
- Dairy & Cheese:
- ½ cup heavy cream or whole milk.
- ½ cup goat cheese (crumbled) or feta cheese.
- Seasonings:
- ½ teaspoon salt (adjust to taste).
- ¼ teaspoon freshly cracked black pepper.
- ¼ teaspoon dried thyme or oregano.
- A pinch of nutmeg (optional, adds depth).
Instructions
- Prep and Preheat: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or oven-safe skillet (as shown in the image) with butter or cooking spray.
- Sauté the Vegetables: In a large skillet over medium-high heat, add the olive oil (or butter). Sauté the shallot (if using) and sliced mushrooms until the mushrooms are golden brown and their liquid has evaporated (about 7-9 minutes). Add the fresh spinach and cook just until wilted (about 1 minute). Season the vegetables with a pinch of salt and pepper.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, heavy cream (or milk), salt, pepper, dried thyme, and nutmeg (if using) until the mixture is smooth and combined.
- Assemble the Frittata: Spread the sautéed spinach and mushroom mixture evenly across the bottom of the prepared baking dish. If your skillet is oven-safe, you can build the frittata directly in it.
- Pour and Top: Pour the egg mixture slowly over the vegetables. Gently stir with a fork to distribute everything evenly, making sure the top is level. Crumble the goat cheese or feta over the surface of the frittata.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the edges are set, the center is firm to the touch, and the top is lightly golden brown.
- Serve: Let the frittata cool for about 5-10 minutes before slicing. Serve warm or at room temperature.
Tips for Success
- Dry Your Vegetables: Make sure you cook the mushrooms and spinach until most of their moisture has evaporated. Excess water in the vegetables will make your frittata soggy.
- A La Carte Toppings: For the exact look in the image, you can reserve a few of the best-looking roasted mushroom slices to place on top after pouring the eggs but before adding the cheese.
- Room Temp Eggs: Using room-temperature eggs and cream helps the frittata cook more evenly.
