Crustless Quiche by
Inspired by TheMediterraneanDish.com
Ingredients
5 eggs
1 cup whole milk
4 ounces of your preferred cheese (fontina, mozzarella, feta, etc)
1 tablespoon oil, plus more for the pan
8 ounces sliced mushrooms
3 or 4 Veggie Box green onions, diced
5 or 6 last week's Veggie Box garlic scapes, sliced into 1 inch pieces, or 2 garlic cloves, sliced
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
1 ½ tablespoons balsamic vinegar
1/2 share Veggie Box basil, stem removed
Instructions
Preheat the oven to 375°F. Brush a 9-inch pie plate with olive oil and set it on a baking sheet.
In a large bowl, aggressively whisk together the eggs and milk. Cube or shred your cheese and set aside.
Set a large skillet over medium-high heat. Add the olive oil to the skillet. Once the oil begins to shimmer, add the mushrooms, spring onion, and garlic scapes (if using sliced garlic, add toward the end of the cooking time until fragrant). Sprinkle with salt and pepper. Cook until the mushrooms shrink and the onions are translucent, about 10 to 15 minutes depending upon the size of your mushrooms. Drizzle the balsamic vinegar over the vegetables and stir, cooking for another minute or two. Add the thyme (and garlic and taste and adjust the seasoning to your liking.
Add the cooked vegetables to the pie plate, sprinkle with cheese, and pour the egg mixture over the top. It should be full up to the rim. Carefully transfer the baking sheet to the oven.
Set the timer for 35 minutes and bake until the center is set. Let cool at room temperature for about 10 minutes before serving.
In a large bowl, aggressively whisk together the eggs and milk. Cube or shred your cheese and set aside.
Set a large skillet over medium-high heat. Add the olive oil to the skillet. Once the oil begins to shimmer, add the mushrooms, spring onion, and garlic scapes (if using sliced garlic, add toward the end of the cooking time until fragrant). Sprinkle with salt and pepper. Cook until the mushrooms shrink and the onions are translucent, about 10 to 15 minutes depending upon the size of your mushrooms. Drizzle the balsamic vinegar over the vegetables and stir, cooking for another minute or two. Add the thyme (and garlic and taste and adjust the seasoning to your liking.
Add the cooked vegetables to the pie plate, sprinkle with cheese, and pour the egg mixture over the top. It should be full up to the rim. Carefully transfer the baking sheet to the oven.
Set the timer for 35 minutes and bake until the center is set. Let cool at room temperature for about 10 minutes before serving.