It’s really been one of those weeks. I haven’t had time to go grocery shopping, half of my dinners have come out of a box in the freezer, and here I am on Friday night, exhausted and wanting to wind down but also really craving a warm and cozy home cooked meal. These are the times that I am so glad that cooking, though it is a science, is also an art and an adventure. I know that sitting at home I have a carton of eggs, some mushrooms on their last leg, a few cloves of garlic, and about half a red onion. I also know I have a sink full of dishes and that I want to add to that mountain as little as possible. Today’s adventure will be simple and brief, a kind of experiment in leftovers, really. But sometimes that’s exactly what you need.
Quiche is a beautiful thing. It can be breakfast, lunch or dinner, and it can be as high or low maintenance as you desire. You can put any variety of odds and ends from your fridge into a quiche and more often than not, they come together into a satisfying, inexpensive and filling dish. The only thing that has hindered my love affair with quiche in the past is the need to make a crust. I am a crust enthusiast, and I will tell you in a post very soon how easy (and rewarding) it actually is to make a delicious, flaky, buttery pastry delight, but it does take more dishes and more time. And, well, sometimes I want to be lazy and still feel like I accomplished something. Today I discovered crustless quiche, and my overly tired and ravenously hungry self rejoiced.
I was impressed with how this recipe turned out. It had never occurred to me to just leave out the crust, and I really have to say, I hardly missed it. The recipe is adaptable- you can add a few handfuls of spinach, some bell peppers, some (cooked) chicken breast or sausage, whatever you have available. Recipes are starting points, a map of sorts. Where the adventure leads is entirely up to you.
1 clove garlic, minced
½ medium red onion, diced
5 or 6 button, cremini, or baby bella mushrooms, sliced thinly
4 eggs, beaten
1-2 cups mozzarella cheese (or whatever you have lying around)
1 tablespoon butter
¼ teaspoon salt
¼ teaspoon cracked black pepper
1 teaspoon Penzey’s Sunny Paris Seasoning or your favorite herb blend (optional)
Preheat oven to 350ºF and grease a 9-inch pie pan (or an 8-inch cake pan/baking dish, though you will have to let it bake for a while longer). Melt butter in a saucepan over medium heat. Add garlic and onions and saute for about a minute. Add mushrooms, cook for about two minutes, then remove from heat. Combine salt, pepper, and eggs, cheese, veggies, and herbs, if using. Bake for about 30 minutes, or until outer edges are browned and the middle of the quiche is cooked through.