Crustless Spinach and Mushrooms Quiche - olive oil

Method

• Preheat oven to 375F (190C).
• Coat a 9-inch pie dish with cooking spray or grease with butter and set aside.
• Add the spinach in a large pot or a large skillet, cook over medium heat just until wilted, 2 to 4 minutes.
• Remove from the heat and transfer into a strainer set over a bowl.
• Let cool.
• Press hard on the spinach in the strainer with the back of a spoon to remove most of the moisture, then use your hands to squeeze more moisture.
• Transfer onto a cutting board and coarsely chop .
• Place between two layers of paper towels and press to remove extra moisture.
• You should be able to get about 1 cup of packed spinach.
• Set aside.
• Heat the oil in a large skillet over medium heat.
• Stir in the mushrooms and cook, stirring until tender, 4 to 5 minutes.
• Add the garlic and cook for 1 minutes more.
• Stir in the spinach and cook until any remaining moisture has evaporated, about 3 minutes.
• Remove from heat.
• Sprinkle a pinch of salt (the cheese is salty, so add extra salt to your taste) and pepper.
• In a large bowl, whisk the eggs until light.
• Pour in the milk or half and half.
• Place the spinach mixture evenly into the prepared pie dish.
• Sprinkle with the cheese and nuts.
• Pour in the egg mixture.
• Bake until puffed and golden brown, about 35 to 40 minutes.
• Serve warm or at room temperature.