SPINACH AND MUSHROOM QUICHE CRUSTLESS RECIPES

Steps:

• Preheat the oven to 350 degrees F (on low fan speed, if using convection). During this time, cover the bottom of the piecrust with aluminum foil and uncooked beans. Place the piecrust in the oven and bake (blind bake) for 10 to 12 minutes to allow the crust to cook. The crust should be light brown on the edges when removing from the oven. 
• During the cooking of the crust, whisk together the milk, salt, pepper, nutmeg and eggs in a bowl. After mixing the eggs, in a second bowl, blend together the spinach, bacon, cheese and parsley. Add half of the egg mixture to coat the ingredients, again mixing well. Next, add the mixture to the cooked crust then finish with the remaining egg mixture. Bake in the oven until the middle of the quiche is set, about 20 minutes. 
• Remove and serve.

Steps:

• Gather all the ingredients. Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.
• Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add 8 ounces mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes.
• Add 1 1/2 cups onion and 1 tablespoon garlic; cook, stirring often, until softened and tender, about 5 minutes.
• Add 5 ounces spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
• Whisk 6 eggs, 1/4 cup milk, 1/4 cup half-and-half, 1 tablespoon mustard, 1 tablespoon thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
• Fold in the mushroom mixture and 1 1/2 cups cheese. Spoon into the prepared pie pan.
• Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.