Crustless Spinach, Egg and Mushroom Quiche

The green veggies are in honour of Saint Patrick’s Day, and for my blended household–made up of an older son who is now a pescatarian, an elderly mom whose on a strict diet because of her arthritis, a teen who eats everything that’s in the fridge at midnight, a hubby who goes for walks around the neighborhood every hour, and me, who just wants to please everybody…I’ve covered just about everybody with this no-crust, savory tart.  With plenty of veggies to go around, and no carbs to boot!


  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1 clove garlic, chopped
  • 1 can organic stewed tomatoes (or 1 whole tomato, medium dice)
  • 1 cup roasted bell or sweet peppers, julienned (this is optional)
  • 5 cups fresh spinach, washed and drained
  • 6 eggs, beaten
  • 3 cups shredded Mozzarella cheese (or any semi-soft cheese, i.e. Muenster Cheese)
  • 1 cup shaved Parmesan cheese
  • 1/4 teaspoon salt*
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon fresh herbs (basil, oregano, parsley, thyme)
  • 1/4 teaspoon ground turmeric (optional)
  • 1/4 teaspoon garlic powder (optional)
  • 5 asparagus for garnish (optional)

*Unless noted, all ingredients are organic.

*I substituted salt with an Organic No-Salt Seasoning, which can be purchased at Costco.

Recipe Preparation

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan.
  2. Heat oil in a large skillet over medium-high heat. Add garlic, onions, mushroom, stewed tomatoes (or fresh) and cook, stirring occasionally, until soft. Add-in fresh spinach, herbs, and spices, and continue cooking until excess moisture has evaporated.
  3. In a large bowl, combine eggs, cheese, salt, and pepper. Add spinach, and stir to blend. Scoop into prepared pie pan.
  4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.


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