This recipe is my version of Nancy Deville's Crustless Spinach and Mushroom Quiche -- published in 'The Schwarzbein Principle' By Diana Schwarzbein, M.D. and Nancy Deville.
Quantity
1
Quantity Unit
9 x 13
Prep Time (minutes)
55
Cook Time (minutes)
45
Ready In (minutes)
100
Ingredients
Amount
Measure
Ingredient
1
packages (10 oz)
frozen spinach
6
tablespoons
butter
1/2
cup, chopped
green onions
2
cups pieces
Mushrooms, Sliced
6
large
eggs
2
cups
sour cream
2
cups, diced
Pepper Jack Cheese
6
patty (3-7/8" dia x 1/4" thick)
Pork sausage, fresh, raw
Steps
Sequence
Step
1
Prepare Spinach according to preference.
2
Prepare sausage according to manufacturer directions.
3
Preheat oven to 350.
4
In a non-stick pan, melt butter over medium-low heat. When butter sizzles and the foam has cooked off, add the mushrooms and green onions to the pan. Stir fry until mushrooms and onions are cooked through.
5
Drain spinach in a colander or sieve until mostly dry.
6
Using a medium-sized bowl, whisk eggs.
7
Fold sour cream into egg mixture.
8
Add mushroom and onion saute to the egg mixture.
9
Butter a 9 x 13-inch backing pan. Pour in custard mixture. Bake 35 to 45 minutes until custard is set and knife comes out clean. Do not overcook
