My internship this year is situated out in Brooklyn between several housing projects and a large park. Read: there is nothing to purchase in the way of lunch without embarking on a 25 minute round-trip excursion. I am there for 7 1/2 hours, 3 days a week, so I must bring a lunch each day that I work there. This crustless quiche fit the bill, packed with a huge punch of protein from the eggs and feta cheese, and chock-full of the nourishing goodness of spinach and mushrooms. A healthy slice of this quiche can power me through to till dinner time.
- 1 tablespoon vegetable oil
- 2 shallots, chopped
- 8 oz. mushrooms, cleaned with a damp paper towel and chopped
- 2 bunches fresh spinach
- 5 eggs, beaten
- 4 oz. feta cheese
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
- Heat oil in a large skillet over medium heat. Add the shallots and cook for about 7 minutes, stirring occasionally, until they soften. Add the mushrooms and cook for 7 minutes more until mushrooms start to tenderize. Place the spinach on top of the shallots and mushrooms, cover skillet and continue cooking, stirring every few minutes, for 5-8 minutes more until excess moisture has evaporated. Remove from heat and let cool to room temperature.
- In a large mixing bowl, combine the eggs, feta cheese, salt and pepper. Add the cooled spinach and mushroom mixture and mix gently until well combined. Scoop the entire contents of the mixing bowl into the prepared pie pan.
- Bake in preheated oven until eggs have set, about 45 minutes. Let cool for 10 minutes before serving, or refrigerate and re-heat as desired for up to 4 days.
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