Quiche de champiñones y estragón sin masa

Ingredientes

• 1 teaspoon olive oil
• 1/3 cup chopped yellow onion (about 1/2 of a medium onion)
• 1/2 pound mushrooms (sliced into 1/4" slices)
• 3 cups baby spinach (if using regular spinach, roughly chop)
• 1 Tablespoon chopped fresh tarragon (remove leaves from stems; approximately 5-6 medium sprigs)
• 4 large eggs
• 3/4 cup (180mL) milk (any)
• 1/2 teaspoon salt
• 1/4 freshly cracked pepper
• 4 ounces cheese (any, shredded)

Preparación

1. 1

   Preheat the oven to 350ºF (177ºC). Spray an 8" or 9" pie plate lightly with non-stick spray. Set aside.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the onion and mushrooms to the skillet and heat while stirring frequently with a spatula or wooden spoon until mushrooms are tender and most of the moisture is gone (approximately 8-10 minutes). Add the spinach and tarragon and continue to cook for 1-2 additional minutes until spinach is wilted and tarragon is fragrant. Remove from heat and set aside.

3. 3

   In a medium size bowl, whisk together the eggs, milk, salt, and pepper. Pour the cooked vegetables into the bottom of the prepared pie plate. Sprinkle with the shredded cheese and use a spatula to spread the vegetables and cheese into an even layer on the bottom of the pie plate. Pour the egg mixture evenly over the vegetables and cheese. Bake for 38-42 minutes until lightly browned on top. Allow to cool at least 10 minutes before serving. Cover leftovers tightly and store in the refrigerator up to 4 days, or in the freezer up to 2 months. Thaw in refrigerator overnight and bake at 350ºF for about 20 minutes.