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Fresh spinach stars in this versatile dish

Recipe: Spinach-mushroom crustless quiche

Sacramento Digs Gardening
BY Debbie Arrington PUBLISHED APR 11, 2021

This spinach-mushroom quiche goes together easily.

(Photos: Debbie Arrington)

Spinach, eggs and cheese go together any time of day. This easy recipe combines fresh spinach, spring green onions, eggs, mushrooms and two cheeses into a crust-less quiche that’s great for breakfast, lunch, dinner or as a side dish. It’s a nice dish to share with friends, too; it can travel.

Sautéing the mushrooms, onions and spinach before adding to the egg mixture eliminates their extra moisture, making a firmer (not soggy) quiche – crust or no crust.

Spinach-mushroom crustless quiche
Makes 4 to 6 servings

Ingredients:

2 tablespoons butter (plus more to grease baking dish)
3 green onions, chopped
2 cups sliced mushrooms
3 large bunches spinach (about 6 cups, torn)
6 large eggs
1 cup cream
Dash of Tabasco sauce
1-3/4 cups Swiss cheese, grated
¼ cup Parmesan cheese, grated

So fresh: The spinach was just picked and washed.

Instructions:

Preheat oven to 350 degrees F. Grease an 8-inch square baking dish; set aside.

In a large pan over medium heat, melt butter. Sauté chopped green onions (both white and green parts) and sliced mushrooms until the mushrooms start to loose their moisture, about 5 minutes.

Wash spinach and remove tough stems. Tear or cut into 1- or 2-inch pieces. Do not dry.

Add spinach, with whatever water is clinging to it, to onions and mushrooms in sauté pan, stirring to combine, and sauté until the leaves turn bright green. Cover pan, lower heat and cook briefly, about 3 to 4 minutes, until spinach is done, stirring occasionally. Watch the spinach so it doesn’t stick to the pan or burn. Remove from heat and let cool slightly.

In a large bowl, beat eggs. Add cream and dash of Tabasco; beat until blended. Fold in grated cheeses.

Fold in spinach-onion-mushroom mixture and stir until just blended.

Delicious served warm or at room temperature.

Pour mixture into prepared baking dish. Bake at 350 degrees for 40 to 45 minutes or until top is golden and a thin-bladed knife, inserted near the center, comes out clean. Let cool slightly and serve warm or at room temperature.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

recipes gardening Sacramento vegetables cooking greens backyard produce produce management spinach

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Flowers in My Back Yard Series

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Aug. 18: Pollinators adore scabiosa, aka pincushion flower

Aug. 11: Hardy hibiscus adds big tropical impact

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July 28: Naked Ladies put on summer show

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July 14: How to keep hydrangeas happy

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June 30: Agapanthus adds blue fireworks to the garden

June 23: Easy-care gazanias fill those hot corners

June 16: Daylilies are perfect for water-wise gardens (and a lot more)

June 9: Grow coneflowers for pollinators -- and yourself

June 2: Sunflowers capture Sacramento's summer attitude

May 29: Are your roses going 'blind'?

May 26: Zinnias are the summer flowers every garden needs

May 19: Plant dahlias now for late-summer flower power

May 12: Know your coreopsis from your bidens

May 5: Mums the word on Mother's Day weekend

April 28: Majestic Matilija poppy is worth a look

April 21: Celebrate roses, America's favorite flower

April 14: Small flowers with outsized impact

April 7: Calendulas do double duty

April 3: Make Easter lilies last for years to come

March 31: In praise of a pollinator magnet (small-leaf salvias)

March 24: Azaleas brighten shady spots

March 17: The perfect flower for beginners? Try zonal geraniums

March 10: Keep camellias happy for years to come

March 3: Fruit tree blossoms are a fleeting joy

Feb. 27: Are your roses looking rusty?

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Garden checklist for week of Aug. 16

During this break in the heat, feed your garden. Make sure to water before and after applying fertilizer.

* In the garden, direct seed beets, carrots, leaf lettuce and turnips.

* Plant potatoes.

* Harvest tomatoes, beans, squash, pepper and eggplants to prompt plants to keep producing. Give your plants a deep watering twice a week, more if planted in containers. Also, give them a boost with phosphate-rich fertilizer to help fruiting.

* Watch out for caterpillars and hornworms in the vegetable garden. They can strip a plant bare in one day. Pick them off plants by hand in early morning or late afternoon.

* Feed citrus trees their last round of fertilizer for the year. This will give a boost to the fruit that’s still small.

* Mulch can be your garden’s best friend – it conserves moisture while blocking out weeds. But don't let mulch mound around stalks, stems or trunks. That can promote rot.

* Camellia leaves looking a little yellow? Give them some chelated iron. That goes for azaleas and gardenias, too.

* Pick up after your fruit trees. Clean up debris and dropped fruit; this cuts down on insects and prevents the spread of brown rot. Then feed fruit trees with slow-release fertilizer for better production for next year.

* To prolong bloom into fall, feed begonias, fuchsias and container plants. Always water before fertilizing.

* Fertilize fall-blooming perennials, too. Chrysanthemums can be fed until the buds start to open.

* Prepare for a fall full of flowers by paying a little extra attention to your garden. Cut off spent blooms from roses, annuals and perennials, then give them a boost of fertilizer. Make sure to water plants before feeding. Roses will rebloom about six to eight weeks after deadheading.

* Indoors, start seedlings for fall vegetable planting, including bunching onion, cabbage, broccoli, cauliflower, kale, radicchio and lettuce.

* Sow seeds of perennials in pots for fall planting including yarrow, coneflower and salvia.

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