Crustless Quiche

Saturday morning breakfast is one of my favorite meals of the week. I love being able to slow down and make something different than the typical weekday quick grab that is breakfast in our household. One of my favorite dishes, for any meal, is a nice spinach quiche, however, this morning, I do not want the crust. This dish is a hybrid between a quiche and a frittata. The sausage was added to half of the dish to make my carnivorous husband feel satisfied. Note, this is really about the technique. You can adapt the vegetables and meat to whatever you like. You could easily replace the sausage with ham or pancetta. The vegetables could go to peppers or even add a kick with jalapeño Once you have the basic idea, the possibilities are endless!

Ingredients:
5 Large Eggs, Lightly Beaten
2 Tablespoons All-Purpose Flour
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 Cup Skim Milk
1 Cup Monterey Jack and Colby Blend Shredded Cheese, Divided
1 Cup Frozen Spinach, Thawed and Squeezed of Liquid
1 Tablespoon Butter, plus more for preparing baking dish
3 Tablespoons Freshly Minced Onion
1 Cup Freshly Sliced Button Mushrooms
1/4 Cup Fresh Pork Sausage, Crumbled and Cooked

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together the flour, salt, and pepper. Slowly add in the beaten eggs, whisking the entire time to prevent lumping. Add the milk, 3/4 cup cheese, and spinach. Stir until thoroughly combined. Set aside.
3. In a small skillet, melt the butter. Add the onions and mushrooms to the pan and cook on medium heat for 5 minutes, or until softened. Remove from the burner and allow to cool. While the onions and mushrooms are cooking, cook the sausage in another small skillet, making sure to crumble into small pieces. Allow to cool.
4. When the onions and mushrooms have cooled slightly, add to the egg mixture and stir to combine.
5. Pour the egg mixture into a 9-inch glass bottomed pie dish that has been rubbed with butter.
6. Top half of the dish with the crumbled sausage. Sprinkle the remaining 1/4 cup cheese over the entire dish.
7. Place in the oven and cook for 40 minutes until set and slightly golden.

Note: If you want meat in the entire dish, TRIPLE the amount of sausage and stir into the mixture. Also, we do not eat much salt in my household, so, if you like things a little saltier, you might want to adjust the seasoning slightly.

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