Crustless Spinach Quiche

My sister-in-law Martha is a wonderful cook and she gave me this recipe a few years ago.  Believe it or not, I can get my kids to eat it!  It's definitely not dairy-free, but it is gluten-free and you could definitely alter the recipe to make it dairy-free as well.

Enjoy!
Kirsten


CRUSTLESS SPINACH QUICHE

3 ounces cream cheese, softened
1 cup milk
6 eggs
1/4 teaspoon pepper
3 cups shredded cheddar cheese
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 cup frozen chopped broccoli, thawed and well drained
4 green onions, finely chopped
5 fresh mushrooms, sliced

1)  In a small mixing bowl, beat cream cheese.  Add milk, eggs and pepper and beat until smooth.

2)  Stir in remaining ingredients.

3)  Transfer to a 10 inch quiche pan or a pie plate coated with Pam and bake at 350F for 45-50 minutes or until a knife inserted near the center comes out clean.

NOTES:

~I used a 9 inch pie plate and it works just fine.

~The key to making this kid-friendly is to chop the veggies up small!

~Serve it with some cornbread and you have an easy and healthy meal!