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Crustless Spinach Quiche with Spinach Arugula Salad

Crustless Spinach Quiche with Spinach Arugula Salad

Crustless Spinach Quiche with Spinach Arugula Salad

Delicious, nutritious and so easy to make because there’s no crust!   
Course Main Course
Cuisine Surprise Me
Servings 7 people

Ingredients
  

  • 1 package Fresh Express® Baby Spinach (5-ounce)
  • 1 tablespoon olive oil
  • 4 ounces mushrooms  sliced
  • 1/2 cup yellow onion diced
  • 6 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups mozzarella cheese
  • 1/2 cup Parmesan cheese shredded

Dressing Ingredients:

  • 1 package Fresh Express® Spinach & Arugula (5-ounce)
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon granulated sugar

Instructions
 

  • Heat oven to 350°F; coat a 9-inch deep dish pie plate with cooking spray. 
  • Sauté mushrooms and onion in olive oil in a large skillet over medium high heat for 5 minutes or until mushrooms are tender. Add the spinach; cook for 2 minutes or until the spinach is wilted. Transfer to prepared pie plate.
  • In a bowl, whisk the eggs, milk, salt and pepper until eggs are light and frothy. Add the cheese and mix to combine. Pour egg mixture over the spinach mixture. 
  • Bake at 350°F for 40 to 45 minutes, or until eggs are set and a thermometer inserted into the center reads 165°F. Let cool 10 minutes before slicing and serving. 
  • Serve with Spinach Arugula salad.

Dressing Instructions:

  • To make the dressing, whisk all ingredients in a small bowl.
  • Place the Fresh Express® Spinach & Arugula in a large bowl; drizzle with dressing when ready to serve.
Keywords Arugula, Baby Spinach, Entertaining, Entrees, Nut Free, Vegetarian
Made with
Baby Spinach

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