Description
Discover how to create a delightful Aegean Mushroom and Kasseri Crustless Quiche. Learn the steps to this savory, veggie-packed dish perfect for any meal!
Ingredients
- 5 eggs
- 1 cup (240 ml) whole milk
- 4 ounce (113 g) s Fontina cheese or moz zarella
- 1 tablespoon (15 ml) extra virgin olive oil, plus more for the pan
- 8 ounce (227 g) s sliced mushrooms
- 1/2 medium yellow onion, minced
- 3 large cloves garlic, minced
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) kosher salt
- 1/2 teaspoon (3 ml) black pepper
- 1 1/2 tablespoon (23 ml) s balsamic vinegar
- 2 cup (480 ml) s packed baby spinach leaves
Instructions
- Warm up your oven to 375°F and lightly coat a 9-inch pie dish with olive oil, then place it on a baking tray.
- In a large mixing bowl, vigorously beat the eggs with the milk. Dice the Fontina cheese and keep it aside.
- Heat a big frying pan over medium-high flame. Pour olive oil into the pan, and once it starts to shimmer, toss in the mushrooms, minced onion, and garlic. Season with thyme, salt, and pepper. Cook until the mushrooms reduce in size and the onions become see-through, which should take around 10 to 15 minutes. Pour balsamic vinegar over the veggies and stir for an additional minute or two. Add the spinach and stir until it wilts, roughly 3 minutes. Taste and adjust the flavors if needed.
- Transfer the sautéed vegetables to the pie dish, scatter the diced cheese on top, and then pour the egg and milk mixture over everything. Fill it up to the edge. Carefully move the baking tray to the oven.
- Set a timer for 35 minutes and bake until the middle is firm. Allow it to cool at room temperature for about 10 minutes before serving.
Notes
- Ensure milk is room temperature before mixing with eggs to prevent curdling
- Allow mushrooms to caramelize by browning without frequent stirring for richer flavor
- Reduce heat when adding balsamic vinegar to avoid overpowering acidity
