Veggie Crustless Quiche

INGREDIENTS

1 tbsp. butter

8 oz. cremini mushrooms, thinly sliced

1 shallot, minced

2 c. loosely packed spinach

Kosher salt

Freshly ground black pepper

8 large eggs

1/4 c. whole milk

1/4 c. oil-packed sun-dried tomatoes, finely chopped

1/4 c. freshly grated Parmesan

DIRECTIONS

Preheat oven to 375°. In a medium skillet over medium heat, melt butter. Add mushrooms and let cook, undisturbed, for 2 minutes. Stir and continue to cook until mushrooms are tender and golden, 5 to 6 minutes. Add shallot and cook until fragrant, 1 minute. Add spinach and cook until wilted, 1 minute more. Season with salt and pepper and remove from heat.
In a large bowl, whisk together eggs, milk, tomatoes, and Parmesan. Fold in the mushroom mixture and season again with salt and pepper. Pour into a 8" to 9" pie dish and bake until eggs are just set, 18 to 20 minutes. Let cool 3 minutes before slicing and serving.
YIELDS:6 SERVINGS
PREP TIME:0 HOURS 20 MINS
TOTAL TIME:0 HOURS 40 MINS

If you make this, post a picture on Instagram and tag us @movementchurch.tv using #movementnation so we can share it!