here<\/a>. I made some modifications to her recipe to suit what I had in the refrigerator at the time and also Yang’s preference for some meat. Below is the modified recipe.<\/p>\nIngredients<\/span><\/strong><\/span><\/p>\n <\/span><\/strong><\/span><\/p>\n\n- 250 g of spinach (English or Chinese type, I used the Chinese spinach aka ‘puay leng’), rinsed thoroughly with tap water & stems trimmed away
\n<\/span><\/li>\n- Extra virgin olive oil \u2013 2 tbsp<\/span><\/li>\n
- Fresh white button mushrooms \u2013 1 tub \/ 2 cups, sliced<\/span><\/li>\n
- Garlic \u2013 2 cloves, minced<\/span><\/li>\n
- Salt and pepper<\/span><\/li>\n
- Eggs \u2013 3 large<\/span><\/li>\n
- Ham – 1 slice, broken into small pieces<\/span><\/li>\n
- Half and half \u2013 1 cup (I substituted with 3\/4 cup buttermilk & 1\/4 cup evaporated milk)<\/span><\/li>\n
- Gruyere (crumbled) + cheddar cheese slices (2, broken into pieces) – makes a total of 1 cup<\/span><\/li>\n
- Butter \u2013 for greasing the pie dish<\/span><\/li>\n<\/ul>\n
Method<\/span><\/strong><\/span><\/p>\n1) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Preheat oven to 190\u00b0C. \u00a0Butter a 9-inch oven-proof dish and set aside. (You could either use a piece of cling wrap or the back of a spoon to spread the butter on the bottom and the sides of the dish)
\n<\/span><\/p>\n2)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Place the spinach in a large pot of boiling water and cook over medium heat just until wilted, about 3 minutes. \u00a0Remove from the heat and spoon into a strainer set over\u00a0a bowl.\u00a0 Allow to cool.<\/span><\/p>\n3) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 PRESS HARD<\/strong> on the spinach in the strainer with the back of a spoon to remove most of the moisture, then SQUEEZE<\/strong> in your hands to remove more. Turn out onto a cutting board and coarsely chop.\u00a0Place between two layers of paper towels or wrap in a clean kitchen towel\u00a0and PRESS<\/strong> to remove more moisture.\u00a0 You should have about 1 cup packed spinach. Set aside. (Note: The liquid from the spinach would affect the consistency of the egg custard component of the quiche and you could end up getting a watery egg meal instead.) <\/span><\/p>\n4)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Heat the oil in a large skillet over medium heat.\u00a0 Saute garlic. Add the mushrooms and cook, stirring until tender, about 5 minutes.\u00a0 Add the spinach and cook, stirring to break up the clumps, until any remaining moisture has evaporated, about 2 minutes.\u00a0 Remove from heat.\u00a0 Add a sprinkle of salt (the cheese is salty, so you won\u2019t need much) and pepper to taste.<\/span><\/p>\n5)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 In a large bowl, whisk the eggs until light. \u00a0Stir in the buttermilk & evaporated milk mixture. \u00a0Spoon the spinach mixture evenly into the buttered dish. \u00a0Sprinkle with the cheese and ham. \u00a0Pour in the egg mixture.<\/span><\/span><\/p>\n <\/span><\/p>\n![\"\"](\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2011\/06\/Crustless-quiche-bottom-layer.jpg\" "\\"Crustless")
bottom layer<\/figcaption><\/figure>\n![\"\"](\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2011\/06\/Crustless-quiche-top-layer.jpg\" "\\"Crustless")
top layer<\/figcaption><\/figure>\n6)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Bake the quiche until puffed and golden brown, about 35 minutes. \u00a0Serve warm, cut into generous wedges.<\/span><\/p>\n![\"\"](\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2011\/06\/Crustless-quiche.jpg\" "\\"Crustless")
Baked!<\/figcaption><\/figure>\nYang enjoyed the quiche even though he disliked green leafy vegetables in general :P Hannah had this for dinner as well. She couldn’t stop asking for more. It was soft and easy to chew. Except for the slight saltiness, it contained healthy ingredients for a growing toddler. I would try to reduce the saltiness by adjusting the type of cheeses used the next time.<\/p>\n","protected":false},"excerpt":{"rendered":"
This is definitely one dish which I wanted to do for the longest time. According to Wikipedia, a quiche (pronounced as ki-sh) is an oven-baked dish made with eggs and milk \/ cream in a pastry crust. Ingredients such as<\/p>\n
Read More Re-entering the Kitchen: Crustless, Mushroom & Spinach Quiche<\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[479,7,14],"tags":[],"class_list":["post-14029","post","type-post","status-publish","format-standard","hentry","category-baby-recipes","category-children-blues","category-recipes","wpcat-479-id","wpcat-7-id","wpcat-14-id"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts\/14029","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/comments?post=14029"}],"version-history":[{"count":0,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts\/14029\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/media?parent=14029"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/categories?post=14029"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/tags?post=14029"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2011\/06\/Crustless-quiche-wedge.jpg\" "\\"Crustless")
<\/p>\n