OKAY. I know for a fact I'm not the only one who's been playing around with baking up some eggs. Whether they include zucchini flowers or come from a slightly faulty bakers square pan, I have yet to be treated to a quiche that is anything less than delicious and, as I shrug off my vegan ways, I find myself quickly falling in love with this hearty way to start a morning. My particular contribution to the world of breakfast-pie comes in the form of a Crustless Mushroom, Spinach and Leek Quiche - HOPE YOU LIKE IT.
INGREDIENTS:
1 medium leek, thinly sliced
6. oz fresh spinach
4 oz fresh mushrooms, thinly sliced
3 eggs
2 egg whites
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 1/3 cup milk
1/2 cup shredded Parmesan cheese
WHATCHA DO:
1. Preheat the oven to 400 degrees
2. Lightly grease a quiche/pie pan
3. Heat 1 Tbsp. oil in skillet. Saute leeks and mushrooms until soft, but not browned.
4. Add spinach and cook 1 min til wilted. Set aside.
5. In large bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in veggies and cheese. Pour into prepared pan.
6. Bake for 25-30 minutes, or until center is set and the edges are golden brown.
7. Let set for 5 minutes and slice!
p.s. happiest fourth of july! AMERICA!
