Wednesday, February 22, 2012

Spinach, mushroom and red bell pepper crustless quiche

Bubba was napping during this cooking adventure.  Good thing, too, because he hates the Cuisinart mini chopper. It makes a high pitched whirring noise sort of like a drill.  Not quite as high as a dentist's drill, but close. Regardless, I have to use it. It is a huge time saver with all of the veggie chopping!

The dreaded mini chopper!
The recipe makes one 8x8 size quiche and 9 mini quiches in a standard size muffin tin, I usually make a bunch of mini quiches to freeze for Bubba when we are eating contraband for dinner.

This quiche is a variation of my mom's quiche which has never had crust for as long as I can remember. It is healthier that way.  If I really feel like crusts I will mix up a butter (or margarine) and Bisquick simple pie crust. About 1 1/4 cups Bisquick and 1/4 cup butter. (This will make enough crust for the 8x8 pan, but not the muffin tin.)

Here's what you'll need:

3-4 cloves of garlic
1/3 yellow onion
1 red bell pepper
1 yellow bell pepper
10 white mushrooms
3 cups spinach (while frozen)
3 tablespoons butter or margarine
3/8 cup flour
1 1/2 cups milk
6 eggs
2 cups grated cheddar cheese

First, defrost the spinach and squeeze the water out of it. You have to really squeeze the bejesus out of it (as my mom would say). Otherwise all of that water will make your quiche soggy. I squeeze them into patties and then dry them with a paper towel to make sure they are really dry.

Then chop all of the veggies and combine them in a large bowl

Melt the butter in a sauce pan on medium heat.

Add the flour and stir with a whisk.

Add the milk a little at a time while stirring to avoid clumps.

Stir constantly till mixture thickens.

Take off the heat and add the cheese.

Stir until mixed through then add the eggs one at a time, stirring in between each one.

Combine mixture with the chopped veggies and stir until evenly mixed

Pour into pan sprayed with cooking spray. I use cupcake liners sprayed with cooking spray as well in the muffin pan, so they pop out easier.

Put in oven preheated to 350. The mini quiches take about 40 to 45 minutes. And the 8x8 pan takes about 1 hour to 1 hour and 15 minutes. They should be lightly browned at the edges and a tooth pick inserted into the center should come out clean.


Bubba approves!

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