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  Crustless Quiche



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1 Tablespoon each unsalted butter and olive oil, plus butter to prepare pie plate
8-12 oyster mushrooms, stems trimmed
1 leek, gar-leek or shallot, thinly sliced
5 ounces spinach
8 ounces cheese, grated
6 eggs
1 1/4 cups milk
Pinch each of salt, pepper and nutmeg

Preheat oven to 350 degrees. Heavily butter a deep dish pie plate.
In a large heavy skillet over medium heat, melt butter into olive oil.
Use tongs to place mushrooms in one layer in pan.
Cook for two minutes on one side, until golden brown.
Flip and cook two more minutes before removing cooked mushrooms to
drain on paper towels or a brown paper bag.
Add sliced leek to hot pan and stir until wilted.
Place all the spinach in the pan and use tongs to turn and stir until completely wilted.
Place cooked leek and spinach in bottom of pie plate, spreading to cover bottom.
Sprinkle 1/2 grated cheese over spinach. Place mushrooms in an even design on top of spinach.
Use remaining cheese to completely cover spinach and mushrooms.
Place pie plate on a cookie sheet. Beat eggs until thoroughly combined. Stir in milk and spices.
Carefully pour over veggies and cheese.
Bake on cookie sheet for 35-45 minutes or until puffed and golden.
When completely cooked, a fork inserted into quiche’s center should not reveal any remaining liquid.
Cool 5 minutes before serving.

Cook mushrooms, leeks and spinach as directed and cool to room temperature.
Layer with grated cheese as directed into prepared pie plate.
Cover tightly and refrigerate for no more than 5 days.
To finish preparation, remove covered pie plate from refrigerator and
let sit at room temperature for 30 minutes.
Continue with recipe as directed.

Copyright © 2017 Stefanie Samara Hamblen