I like quiche. Homemade crusts. Eggs. Cheese. Butter and milk. Did I mention the crust. I had considered doing a sausage pizza-like casserole for dinner but the husband wasn’t feeling it. Too much pork this week, which I couldn’t argue. So. How about a crustless quiche?
I was anticipating a child revolt, so on half of the dish I grated parm-reg on top, then while it rested added shredded cheddar cheese.
Mommy, usually the quiche has something else on the bottom … Like a crust? Wow. Nothing gets by you, kiddo. Still, she ate her serving, which is always a win.
Husband also gave it the approval, though his feedback was if you don’t expect it to be quiche, then it’s fine. I often feel that way with paleoized meals, so I understand. Despite the coconut milk, it does not taste coconutty. It does get a custardy texture though. So call this a savory egg custard. Call it a not-quite quiche. Call it a tasty meal.
1-2 tbsp choice of fat (I used ghee)
1 small yellow onion, chopped
6-8 oz mushrooms, sliced
2 c baby spinach
5 eggs
3 tbsp egg whites
1 c full fat coconut milk
Salt/pepper
Nutmeg
6 or more grape or cherry tomatoes, halved
Preheat oven to 350.
Heat oil in a sauté pan, med heat. Add onions around 5-8 minutes. Add mushrooms and spinach and cook for a few more minutes. Doesn’t need to be cooked thoroughly. I’m just looking to soften and flavor. Season with salt, pepper. Set aside
In a large bowl beat eggs/whites thoroughly. Whisk in coconut milk, season and include grated nutmeg, or whatever else you want to season with, and mix well.
Coat a square casserole dish with nonstick cooking spray. Pour a little of the egg mixture on the bottom, enough to just cover the bottom. Add in the onion/mushroom/spinach mixture, draining as much liquid as possible beforehand. Spread it evenly around, then pour remainder of egg mixture into dish. Top with halved tomatoes.
Bake uncovered for 30 minutes. Check for doneness using the toothpick test. Also, the edges should be brown and trying to separated from the side of the dish.
Remove from oven, cover and let it rest for 10-15 minutes.
Divide into quarters or eighths. Serves 4, with a salad and veggie on the side.
