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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Crustless Spinach and Mushroom Quiche Recipe

Brought to you by Fairville Inn

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Cook Time: 45 min
Yield: 8 servings

Ingredients:
1 lb mushrooms (white or crimini), diced.
2 tbsp olive oil, plus extra for coating the pan
salt
1 lb fresh spinach (or 1 (10 oz) package frozen chopped spinach, thawed and squeezed to remove excess water)
4 extra large eggs
1 cup ricotta cheese
1/2 cup crumbled feta cheese
1/4 tsp garlic powder (or more to taste)
1/2 tsp onion powder (or more to taste)
1/2 tsp freshly ground black or white pepper (or more to taste)
1/4 tsp ground nutmeg (optional) (or more to taste)
3-4 green onions (white and light green parts), thinly sliced (optional)
2 tbsp finely chopped fresh parsley (Italian flat recommended)

Instructions:
Preheat the oven to 350 degrees F.

Saute the diced mushrooms in the olive oil over medium high heat for 3 minutes, stirring occasionally. Sprinkle with salt to taste, lower the heat to medium and continue to saute for an additional 4 minutes, stirring occasionally. You should have about 1 cup cooked mushrooms. Set aside.

If using fresh spinach, remove any coarse stems and microwave for 1 minute or until just wilted. Let cool a few minutes and then squeeze out excess water. Chop coarsely and set aside.

Using an electric mixer, beat the eggs with the ricotta and feta cheeses until well blended. Beat in the seasonings. Stir in the mushrooms, spinach, parsley, and the green onions (if using).

Lightly grease the saute pan with olive oil. Pour the quiche mixture into the pan and bake in the middle of the oven for about 45 minutes. The quiche is done when the center jiggles only slightly. Cool the pan on a wire rack for 15-20 minutes.

To serve, place a large flat pot cover over the pan and invert the quiche onto the cover. Place a serving plate over the bottom of the inverted quiche and flip over. With a serrated knife, cut the quiche into pie-like wedges.

Notes:
This has become a favorite at the Fairville Inn. For this recipe (6-8 servings) we use an 8-inch straight sided All-Clad LTD non-stick saute pan. A few slices of crumbled crisp bacon makes a wonderful addition. When dicing the mushrooms, include the fl