Crustless Mushroom, Spinach, and Tomato Quiche

Is it a quiche or a frittata? I don't know. All I know is it's yummy. I love quiche, mostly for the flaky and buttery crust and cheesy goodness inside. But since we've been cutting back on carbs (to shed a few pounds), it's not the best option. That's where this crustless quiche recipe comes into play. It's low-carb, and it's so good! It has all the yumminess of a regular quiche. Ok, almost all (you know, the whole crust thing.) So grab your cast-iron pan and whip up this yummy quiche for breakfast, brunch, or lunch. I think you'll love it. 

Crustless Mushroom, Spinach, and Tomato Quiche

1 T butter

1/2 onion sliced thin

1/2 cup cherry tomatoes, quartered

1 cup mushrooms sliced thin

4-8 oz frozen spinach thawed and water squeezed out (I used 8oz, but 4oz would be ok)

4 eggs

2/3 cup half and half

1 cup Italian blend shredded cheese

dash of nutmeg

1/2 t. salt

1/4 t. pepper

Preheat oven to 375 degrees.

1. In a medium cast-iron skillet over medium heat, add onion and cook until translucent. About 5 minutes. 

2. Stir in cherry tomatoes, mushrooms, and spinach. Cook 2 more minutes. 

3. Whisk cream, eggs, salt, pepper, and nutmeg in a bowl. 

4. Layer 1/2 cup cheese over vegetables in the pan. Add egg mixture. Add the remaining 1/2 cup of cheese. 

5. Bake in the oven until eggs are set and the top is golden brown. About 25 minutes. 

Recipe alternatives: here are some ingredients you could add if you have them on hand: bacon would be delicious, so would diced ham, sun-dried tomatoes, different cheeses, or sausage. Hate mushrooms? Leave them out. Add what you like!

Don't have a cast-iron pan? Go buy one. Check your local thrift store for a used pan. Trust me, they're awesome. You can also use an oven-friendly pan. But really, you need a cast-iron pan. Just make sure your pan doesn't have a plastic handle, and don't forget your oven mitts when the pan is out of the oven. Don't touch the handle!!

Enjoy!