Savory Morning Quiche without Crust (Page 2 ) | July 30, 2024
Annonce:
Here are the steps:
Get the Oven Ready:
Turn the oven on high heat (375°F, 190°C). Apply cooking spray or butter to a pie plate or quiche pan that is 9 inches in diameter.
The Vegetables Must Be Prepared:
With the heat set to medium, warm the olive oil in a big skillet. Chop the onion and bell pepper and add them. Reduce heat and simmer for 5 to 7 minutes, or until tender.
Sauté the sliced mushrooms for three to four more minutes, or until they begin to lose their liquid.After around two minutes of cooking, add the chopped spinach and stir until it wilts. Allow to cool slightly after removing from heat.
Get the Egg Mixture Ready:
Blend the eggs with the milk or cream in a large bowl using a whisk.
Toss in the paprika, dry thyme, salt, pepper, garlic powder, and grated cheese (if using). Thoroughly combine.
Put the Quiche Together:
Evenly distribute the cooked veggies in the quiche or pie plate that has been oiled.
Evenly distribute the egg mixture over the veggies.
Paste the Quiche:
If you want a golden brown top and a set middle, then bake the quiche for 25 to 30 minutes in a preheated oven. Insert a knife into the middle to check for doneness; it should come out clean.
Before serving, take the quiche out of the oven and allow it to cool for 5 to 10 minutes.
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My Irish friend who brought this to a potluck says this is the only dish she ever brings!
