I leave off the crust because I restrict carbs.
The key to the recipe is to slowly caramelize the onions. It really adds a great flavor.
Ingredients
Quail and/or duck eggs
heavy whipping cream
grated parmesan cheese
shredded mozzarella cheese
fresh spinach
red onions
portabella mushrooms
sea salt
pepper
butter
Instructions
Chop the stems off of the spinach. Cut spinach leaves in to small pieces. Wilt in butter on medium heat and set aside in a mixing bowl.
Dice red onion and cook in butter until caramelized. Add to the spinach. Do the same with the mushrooms...cook in butter and add to the spinach mix. (Use the same pan for all three and don't bother cleaning between ingredients...you want all those flavors in your mix.)
Break eggs in to a separate mixing bowl. Add heavy cream, salt and pepper and whip together. Put a little of the veggies in the bottom of each well greased pan and pour egg mix over the top.
While you can make this in a quiche pan, I use muffin or mini-muffin tins for hors d'oeuvres or easy to grab instant breakfast sized quiches. In each muffin cup you put a little of the vegetable mix, ladle some egg/cream over the top, then add some parm and mozzarella until the cup is almost full.
Bake at 350º until the edges are a little browned and the cheese is melted and bubbly. You can serve immediately or wrap in foil and freeze for later reheating. Even tastes good as leftovers.
Now, you may have noticed a lack of measurements. Well, I tend not to measure and adjust my recipe to use whatever I have on hand. This recipe is pretty forgiving. As long as you remember to caramelize the onions and use REAL BUTTER, you will get an excellent flavor.
The key to the recipe is to slowly caramelize the onions. It really adds a great flavor.
Ingredients
Quail and/or duck eggs
heavy whipping cream
grated parmesan cheese
shredded mozzarella cheese
fresh spinach
red onions
portabella mushrooms
sea salt
pepper
butter
Instructions
Chop the stems off of the spinach. Cut spinach leaves in to small pieces. Wilt in butter on medium heat and set aside in a mixing bowl.
Dice red onion and cook in butter until caramelized. Add to the spinach. Do the same with the mushrooms...cook in butter and add to the spinach mix. (Use the same pan for all three and don't bother cleaning between ingredients...you want all those flavors in your mix.)
Break eggs in to a separate mixing bowl. Add heavy cream, salt and pepper and whip together. Put a little of the veggies in the bottom of each well greased pan and pour egg mix over the top.
While you can make this in a quiche pan, I use muffin or mini-muffin tins for hors d'oeuvres or easy to grab instant breakfast sized quiches. In each muffin cup you put a little of the vegetable mix, ladle some egg/cream over the top, then add some parm and mozzarella until the cup is almost full.
Bake at 350º until the edges are a little browned and the cheese is melted and bubbly. You can serve immediately or wrap in foil and freeze for later reheating. Even tastes good as leftovers.
Now, you may have noticed a lack of measurements. Well, I tend not to measure and adjust my recipe to use whatever I have on hand. This recipe is pretty forgiving. As long as you remember to caramelize the onions and use REAL BUTTER, you will get an excellent flavor.
