I love crustless quiche and like preparing with different ingredients and it makes a quick side dish
| 1 tbsp | vegetable oil |
| 1 | onion |
| 4 | big mushrooms |
| 1/2 | red bell pepper finely chopped |
| 10 | ounces fresh chopped spinach cooked or |
| 1 Pkg | of frozen spinach thawed and drained |
| 6 | pieces of finely chopped Maple Leaf® Ezee Sub® Hero Salami |
| 5 | eggs |
| 1 | 1/2 - 2 |
| cups | shredded mozzarella cheese |
| Parmesan | Cheese |
| 1/4 tsp | salt |
| 1/8 tsp | ground black pepper |
| 1/8 tsp | paprika |
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. I used a bread loaf pan.
Heat oil in a large skillet over medium-high heat. Add onions, mushrooms, red pepper and cook, stirring occasionally, until vegestable are soft.
Stir in spinach and salami continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, paprika, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pan.
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
No Comments yet
{{review}}