I call this quiche “Sneaky” because it doesn’t call for a conventional piecrust, but sneaks in its’ own crust of sort. Be sure to lightly grease the pie pan and put the cheese in on the bottom. Sneak in some cooked and crumbled bacon or ham on top of the cheese if you like.
2 tsp olive oil, divided
1/2 cup Vidalia onion, diced
4 oz crimini mushrooms, sliced
3/4 tsp kosher salt, divided
1/4 tsp black pepper
1 large clove garlic clove, minced
3 cups fresh baby spinach leaves
4 oz Swiss cheese, shredded
8 oz bacon, cooked until crispy and drained
6 oz frozen artichoke quarters, steamed & chopped
2/3 cup all-purpose flour
1 1/2 cups 1% milk
4 extra large eggs
1. In a large skillet over medium heat, warm 1 tsp. of olive oil. Add the onions and saute until the onions just begin to soften. Add the mushrooms and cook until the mushrooms are just softened as well, then season with 1/4 tsp. each of the salt and pepper and cook one minute longer. With a slotted spoon, remove the mushroom mixture and set aside.
2. In the same skillet, heat the remaining tsp. of olive oil. Cook the garlic until fragrant, about 30 seconds. Add the spinach and toss until wilted. Remove the spinach to a paper towel lined plate and press with more towels to remove excess moisture.
3. Preheat the oven to 350°. Spray a deep dish pie pan with cooking spray.
4. Sprinkle the bottom of the pie pan evenly with the cheese. If using, crumble on the bacon. Layer on the artichokes, mushroom mixture and spinach.
5. In a large bowl or blender, combine the flour, salt, milk and eggs. Whisk until smooth, then gently pour over the assembles ingredients.
6. Bake for 45 minutes or until puffed and set. Let stand a few minutes before serving.