Crustless Quiche

So I've made lots of breakfast casseroles before. That's kind of what this ends up being like, but its a lot lighter than the others I've made because it's supposed to be like a quiche. I enjoyed it very much! I added avocados and tomatoes to the top and used sausage instead of bacon (because pregnancy #2 ruined bacon for me). It does take awhile, so you might want to make this on a Saturday morning.

Photo Credit to mrshardingcooks.blogspot.com

Crustless Quiche
Makes 9x13 pan
10 eggs
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound shredded cheese (I used a Mexican blend, oddly enough)
1 pound cottage cheese (I left this out because we didn't have any and it was great)
1 cube (1/2 cup) butter, melted and slightly cooled
3 green onions, chopped
10 slices bacon (or 7ish pieces of sausage)
2 cups chopped fresh spinach (more than you think because, remember, it shrinks a ton!)
8 ounce package sliced mushrooms, roughly chopped

Preheat oven to 400 degrees and grease a 9x13 pan. In a large bowl, beat eggs lightly. Whisk in flour, baking powder, and salt until well combined and no lumps remain. With a wooden spoon, stir in cottage cheese, 3/4 of the shredded cheese, melted butter, and green onions.

In a large skillet over medium heat, cook bacon until browned and desired level of crispiness. Remove bacon to a paper towel and let cool slightly before chopping into smaller pieces and adding to egg mixture. Leave bacon grease in pan over heat, add chopped mushrooms, and saute a few minutes until soft and tender. Add chopped spinach, stir with mushrooms and cook a few minutes, until wilted. Add cooked mushrooms and spinach to egg mixture and stir to combine.

Pour into a 9x13 pan, bake at 400 degrees for 15 minutes. Lower the heat to 350 degrees and bake an additional 15-25 minutes, or until browned around the edges and lightly browned in the middle.

This can be cut in half and baked in an 8x8 pan. If you do this, bake it for about 12 minutes at 400 and then about 15 minutes at 350.

Recipe Source: adapted slightly from Mrs Harding Cooks