Okay, yes, it's another quiche . . . but this one is made from different veggies and cheese (and fungi!) than Monday's version, so I think it totally counts as a different meal. That's the great thing about quiche -- just a few different ingredients and you get a completely different flavor than before.
Crustless Spinach, Baby Portabella, Tomato, and Cheddar Cheese Quiche
makes one serving
unsalted butter, for ramekin
1 large egg
1/8 cup organic half-and-half
pinch ground pepper
pinch coarse sea salt
pinch ground nutmeg
1/3 cup vintage white cheddar cheese, shredded
1 tablespoon vine-ripened tomato, seeded and diced
2 tablespoons baby portabella mushrooms, chopped into small pieces
1 tablespoon fresh spinach, chopped into small pieces
1. Preheat over to 350 degrees. Butter one 8 oz ramekin.
2. Whisk together the egg, half-and-half, salt, pepper, and nutmeg. Stir in the veggies and cheese.
3. Pour the mixture into the prepared ramekin. Place the ramekin on a rimmed baking sheet and cook for 30-40 minutes, or until golden brown.
For an accompaniment, I made a side salad of baby spinach, dried cranberries, pecans, and roughly-crumbled feta cheese. For dressing, I used balsamic vinaigrette (leftover from the other day) and of course I also topped the salad with some homemade croutons.
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