$\"crustless$ <\/p>\n

As I mentioned Friday<\/a>, the knob to control the oven temperature here isn’t labeled with actual temperatures or even gas marks. So I wanted to try cooking something fairly forgiving to test out the oven. I thought a simple crustless quiche would be a great option – easy, tasty, and healthy. I didn’t have anything to bake it in, but then I realized that the oven-safe sautee pan<\/a> $\"\"$ that we’d brought along (yes, I didn’t just bring a whole lot of spices<\/a> for my kitchen) was perfect for the task. I like my quiches to be absolutely packed with vegetables, so I put as many mushrooms and greens as I could in here, as well as some chopped walnuts on top for a nice crunch. I also had some leftover black garlic<\/a> which I tossed in as well – but, of course, this quiche will still be quite tasty without it. It cooked up perfectly fine on medium-high heat in my oven (with some adjustment as it cooked as I tried to guess at what would be closest to the 425 degrees called for in the recipe), and it’s hearty and filling, great for breakfast, lunch, or dinner.<\/span><\/p>\n

\nCrustless Mushroom and Greens Quiche<\/span><\/strong> (adapted from Under the Influence of Food<\/a>)
\nYield: 4 – 6 servings<\/span><\/p>\n

\n
1 Tbsp olive oil<\/span><\/li>\n
1 Tbsp butter<\/span><\/li>\n
1 onion, thinly sliced<\/span><\/li>\n
6 cloves garlic, minced<\/span><\/li>\n
2 cloves black garlic, minced<\/span> (optional)<\/li>\n
1 tsp crushed red pepper<\/span><\/li>\n
1 lb mushrooms, thinly sliced<\/span><\/li>\n
1 large bunch collard greens, roughly chopped<\/span>*<\/li>\n
6 eggs<\/span><\/li>\n
1 1\/2 cups whole milk<\/span>**<\/li>\n
salt and pepper, to taste<\/span><\/li>\n
2 ounces + 2 ounces parmesan cheese, grated<\/span><\/li>\n
1\/2 cup finely chopped walnuts<\/span><\/li>\n<\/ul>\n
*Or feel free to substitute your favorite hearty greens, like swiss chard, kale, or spinach.
\n**Or use cream or half-and-half for a richer quiche.<\/p>\n
Method:
\n<\/p>\n
\n
In a large sautee pan (approx. 10 1\/2″), heat 1 Tbsp olive oil<\/em> and 1 Tbsp butter<\/em> over medium-high heat, then sautee 1 onion, thinly sliced<\/em> until translucent and starting to caramelize, about 10 minutes.<\/li>\n
Add 6 cloves garlic, minced<\/em>, 2 cloves black garlic, minced<\/em>, if using, and 1 tsp crushed red pepper<\/em>, and sautee until fragrant, about 30 seconds.<\/li>\n
Add 1 lb mushrooms, thinly sliced<\/em> and 1 large bunch collard greens, roughly chopped<\/em>, and cook until all the liquid they release cooks off, and the greens are softened, about 15 minutes.<\/li>\n
Remove from heat, and set aside to cool.<\/li>\n
Meanwhile, preheat oven to 425 degrees F.<\/li>\n
In a medium bowl, whisk together 6 eggs<\/em>, 1 1\/2 cups whole milk<\/em>,and salt and pepper, to taste<\/em>.<\/li>\n
Once the mushrooms and greens have cooled, pour in the egg mixture, add 2 ounces parmesan cheese, grated<\/em>, and stir to combine.<\/li>\n
If your sautee pan is oven-safe, you can bake this right in the pan, but if not, transfer to an approximately 10″ round pan (you may have a little batter left over, depending on the pan’s depth). Sprinkle the top with 2 ounces parmesan cheese, grated<\/em> and 1\/2 cup finely chopped walnuts<\/em>.<\/li>\n
Bake the quiche until set (with no wiggling in the middle when you shake the pan) with the top starting to brown, about 30 minutes.<\/li>\n<\/ol>\n
<\/span><\/div>\n<\/div>
Related Posts:<\/h3>
Broccoli and White Bean Soup<\/a><\/li>
Raw Kale Salad<\/a><\/li>
Blood Orange and Candied Walnut Salad<\/a><\/li><\/ul>","protected":false},"excerpt":{"rendered":"
As I mentioned Friday, the knob to control the oven temperature here isn’t labeled with actual temperatures or even gas marks. So I wanted to try cooking something fairly forgiving to test out the oven. I thought a simple crustless quiche would be a great option – easy, tasty, and healthy. I didn’t have anything…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":""},"categories":[3,6,11],"tags":[646,210,32,650,464,392,155,51,337,389,403,329,64,641,651,106,328],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p1OY2q-S0","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/3348"}],"collection":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/comments?post=3348"}],"version-history":[{"count":13,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/3348\/revisions"}],"predecessor-version":[{"id":3392,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/3348\/revisions\/3392"}],"wp:attachment":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/media?parent=3348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/categories?post=3348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/tags?post=3348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}