Crustless Quiche

This quiche was so flavorful and just delicious. It was the perfect savory addition to a fall brunch with friends. It is also very easy to make, and can be adapted easily to whatever you'd like to add to it. I added bacon, green onions, sauteed spinach and mushrooms, but you could add any combination of ingredients: ham, broccoli, onions, sausage, any type of vegetable or variety of cheese. I'll keep this recipe on hand for special occasions, as it isn't exactly the healthiest breakfast option... but it sure is good!

Spinach, Mushroom and Bacon Crustless Quiche

10 eggs
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 lb. shredded cheese {I used half cheddar and half monterey jack}
1 lb. cottage cheese
1 cube (1/2 cup) butter, melted and slightly cooled {I know. Don't think about it, just do it}
3 green onions, chopped
10 slices bacon
2 cups chopped fresh spinach
8 oz. package sliced mushrooms, roughly chopped

Preheat oven to 400 degrees and grease a 9x13 pan. In a large bowl, beat eggs lightly. Whisk in flour, baking powder, and salt until well combined and no lumps remain. With a wooden spoon, stir in cottage cheese, 3/4 of the shredded cheese, melted butter, and green onions.

In a large skillet over medium heat, cook bacon until browned and desired level of crispiness. Remove bacon to a paper towel and let cool slightly before chopping into smaller pieces and adding to egg mixture. Leave bacon grease in pan over heat, add chopped mushrooms, and saute a few minutes until soft and tender. Add chopped spinach, stir with mushrooms and cook a few minutes, until wilted. Add cooked mushrooms and spinach to egg mixture and stir to combine.

Pour into a 9x13 pan, bake at 400 degrees for 15 minutes. Lower the heat to 350 degrees and bake an additional 20-25 minutes, or until browned around the edges and lightly browned in the middle.

This can be cut in half and baked in an 8x8 pan. If you do this, bake it for about 12 minutes at 400 and then about 15 minutes at 350.

Recipe from Sarah's Fares.