I made this for a little New Year's/Three King's Day get-together with Iris and Johanna this week. Johanna made cheese fondue and arugula salad, and Iris brought the bread, dips and mango salsa. Most quiche recipes consist of several steps, starting with making and then blind-baking the crust, then adding the filling, and baking again. I didn't have time for that, and I also prefer a softer, not crunchy, bottom, so I combined several recipes based on Impossible Quiche. Most recipes for Impossible Quiche use Bisquick, but I didn't have that in the house, so I made substitutions and it worked out fine. I didn't remember to take a photo but I'm making this again soon and will try to remember to take a picture to add!
Vegetable Ingredients:
1 finely chopped small onion (½ medium)
1 small leek, white and green parts (sliced lengthwise to wash then cut into thin half-rings)
½ container mushrooms, sliced (or chopped depending on how much you have to hide them!)
black pepper
1 tbsp fresh or 1 tsp dried parsley
1 tbsp fresh or 1 tsp fresh or dried basil
½ cup frozen spinach
chives from the garden (optional)
¼ cup grated cheese (any kind you like, I used mozzarella) or more if you want it very cheesy
sliced tomatoes for the top (optional)
Wet Ingredients:
1 ½ cups milk
½ cup flour
3 large eggs
1 tsp baking powder
salt
Preheat oven 350 degrees F
Sauté onion, leek and mushrooms in olive oil with a little
salt until wilted and slightly browned. Add black pepper, parsley and
basil. Add frozen spinach and stir until softened and heated through. Take off
heat and set aside.
In blender, combine milk, flour, eggs, baking powder and a little salt and blend on low for 1 minute.
Butter
a baking dish (I used an 8 inch square aluminum pan). Transfer vegetable
mixture to baking dish. Sprinkle half the grated cheese over. Carefully
pour milk and egg mixture over it. Lay thinly sliced tomatoes and the rest of the
grated cheese.
Bake 35-45 mins in the lower to middle part of the oven until golden and a little puffy. Check it after 35 mins, test it with a toothpick (should come out mostly dry). Cool slightly before cutting and serving so it sets up.
