Quiche? Frittata? What’s the difference? I did some research, and I think this right here is a quiche.
A quiche is a mixture of milk and eggs and is baked to custard like consistency. A frittata is started on the stovetop and finished in the oven – not this! Most of the quiches I’ve tried have had a (flaky buttery) crust, but you don’t even miss the crust on this one!
I’ve had many quiches in my short time but this one is egg-cellent. I cracked the secret to the perfect ratio of milk to eggs. I’m not eggs-agerating when I say you don’t have to shell out tons of dough for this!
Hahahaha I crack myself up.
I have bunches and bunches of asparagus to use up thanks to it growing in abundance on the farm! Kelvin is keeping me stocked up. Usually I just toss it in some olive oil, salt & pepper, and garlic powder and roast it for 15 minutes. Please feel free to share any of your favorite asparagus recipes with me!
This quiche is based off of my favorite quiche recipe. I added some asparagus and green onions and it’s so yummy! Mom and I enjoyed it warm out of the oven, and the leftovers straight from the fridge were pretty dang good too. Make this for your next brunch!!
- 4 eggs
- 1 cup milk
- 1/4 c parmesan cheese
- 1 tbsp butter
- 2 cups frozen spinach
- 1/2 cup mushrooms, chopped
- 1/2 tsp minced garlic
- 2 oz feta cheese
- 1/2 cup mozzarella
- 1 bunch of asparagus
- 3 green onions
- salt & pepper
- Preheat oven to 350F. In a colander, rinse and thaw the spinach. Press out excess water with your hands. In a pan over medium/low heat, saute 1 tbsp butter with the garlic and chopped mushrooms. After 5 minutes add the spinach and saute 3 more minutes.
- In a large bowl, whisk the 4 eggs and add milk and parmesan. Season with salt & pepper. Spray a pie plate with nonstick spray and cover with mushroom and spinach mixture. Cover with feta, then add the egg mixture and salt and pepper. Top with shredded mozzarella to cover the eggs. Then sprinkle on green onions and arrange asparagus.
- Bake uncovered for 45 minutes at 350F. Bake for 5-10 more minutes covered with tinfoil. Once it is set, take out of the oven and let sit for 5-10 more minutes.
- Slice and enjoy!
I loved your jokes! They were punny and made my day start sunny-side up 😉 This looks awesome, by the way 🙂
Liz @ Carpe Diem and Run recently posted…What Counts as Cross Training
Hehe thanks girly! I thought my “yolks” were pretty good 😉
Oh dang this looks AMAZING. I ♥ quiche.
Alison @ Daily Moves and Grooves recently posted…Fascinating Friday Links #37
Meee toooo. But I rarely make it ‘cuz I can’t stray from my sweet breakfasts 😉
Oh my gosh your puns hahah! I would write a pun, but I’d butter not- it might be too cheesy 😉
Sunnie@ModernGirlNutrition recently posted…17!
Hahahahaa and that’s why I love you. 🙂
Oh my you are cute with your comment, I have pinned this to one of my cooking board, it looks delicious!!!
Karren Haller recently posted…Whats Cooking For Fathers Day
Thank you!! 🙂
Crust-less quiche?? YES! Sounds SO good and fresh asparagus is one of my favorites! I’ve never actually made a quiche, but this looks like a must try!
Lindsay @ The Local Taste recently posted…VEGAN BLUEBERRY BANANA PANCAKES
Quiches aren’t hard to make at all, you should definitely try it! 😀
What quantity of onions do you add to the spinach? I only see green onions that are added at the end.
No onions are added to the spinach! Although that would be a very tasty addition 🙂
Can I either bake night before and reheat before serving, or make and not bake until next morning? What would you suggest?
Hi Annie, you could do either! We reheat our leftovers for a few days after baking, and have also left it in the fridge to bake in the morning. Both work great!
I’m allergic to mushrooms, can I substitute with anything else?
I think bell peppers or onions would work well.
i made this dish but used whipping cream instead of milk.It is delicious! It’s definitely a keeper.
Looks great! Saving now. Thank you!
Could you use fresh spinach?
Hi Susan, yes you could! I would use 3-4 cups of fresh spinach chopped.