Quick Quiche-ittata with Spinach and Mushrooms

Rich as a quiche, fast as a frittata! A blindingly fast way to serve a vegetarian dinner.

Joseph invented this dish in less than 30 minutes from start to finish so that we could make it to a weeknight Rumba class. Then, instead of waiting for this crustless quiche to bake, he cooked it frittata-style. Simple, fast, and delicious!


Quick Quiche-ittata with Spinach and Mushrooms
(Rich as a Quiche, Fast as a Frittata)
Serves 2

4 tablespoons butter
1 medium red onion, chopped
1/2 bag organic baby spinach leaves
4 oz. crimini mushrooms, chopped
4 eggs
1 cup heavy organic cream (not ultra-pasteurized)
Freshly ground black pepper
1/2 cup goat cheddar cheese, shredded
1/2 cup Gruyere cheese, shredded

Melt 2 tablespoons of the butter in an iron skillet (or other skillet you can place under a broiler). Cook onions and mushrooms over medium-high heat, about 8 minutes or until soft. (Turn down the heat if the onions start to stick.) Add spinach and stir, cooking until wilted.

While the onion mixture cooks, place eggs, cream, and pepper in a bowl and whisk. Stir in the cooked onions, mushrooms, and spinach. Add cheeses, mixing well.

Melt the remaining butter in the skillet and pour in the egg mixture, spreading the ingredients around evenly. Cook over medium-low heat for 5 minutes. Rotate the pan 180 degrees (for even cooking), and set the timer for another 5 minutes. Meanwhile, heat up the broiler. When the timer goes off, place the skillet under the broiler and cook until the eggs are cooked on top. Keep a close watch on it!

Serve with a carbohydrate and you've got a complete meal! We ate ours with frozen raspberries and banana slices.

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