Recipe by ChefChris
"I decided to make a quiche so I could have something delicious to eat in the mornings for breakfast. I searched the web and found a few quiche recipes and then adapted my own from the basic ingredients. This was, to my surprise, super easy AND super delicious. Use lactose-free margarine instead of olive oil if desired, and jalapeno yogurt cheese, goat-milk Cheddar, or some combination. Enjoy!"
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1 1/2 teaspoons
green onions, chopped
garlic, finely chopped
1 (6 ounce) bag
fresh baby spinach
fresh mushrooms, sliced
sheep-milk feta cheese, crumbled
jalapeno yogurt cheese, shredded
This was very good. I never heard of jalapeno yogurt cheese, so I used 1 1/2 c. plain yogurt and a 1/4 t. of my Sister's dried, homegrown habenero. Yahoo! I preferred the quiche on this site I made about a week ago, Crustless Spinach Quiche (and I did add mushrooms; see my review) as I like the cheese to melt into it and Feta won't do that. I increased all of the ingredients by 1/4, using 6 eggs. It took one hour to bake. I'm thinking it would go well with thinly sliced lamb.
We loved it! I just made it for a mid-afternoon meal for my college-aged kids and everyone gave it rave reviews! The only changes I made to the recipe is I used 6 eggs instead of 4. And I used regular pepper-jack cheese instead of the jalapeño yogurt cheese, since I didn't know where to find that. I baked it in a large skillet fry pan, which gave the edges a great crusty texture! A total thumbs up!,
I doubled the recipe and cooked it in a 9x13 casserole dish. It was the first thing all gone from the brunch table at our retreat. I used feta and cheddar cheese instead of the yogurt cheese.
I loved it. I love pie n quiche but it was for the first time I tried making a quiche at home. Was a huge success with my guest.....must try for brunch party
* Percent Daily Values are based on a 2,000 calorie diet.
Crustless Spinach and Mushroom Quiche
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 240
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