Easy Crust-less Quiche {can be gluten free}

This is a quick, healthy and easy favorite at our house.  You can change it by adding or substituting any of the veggies.  Crust-less is a little bit of a fib, I use either left over rice, quinoa, or spaghetti instead of a flour crust so it can be totally gluten free. I am going to give approximate measurements since this comes out pretty good any way you make it and pan size varies. 

Ingredients

8-10 Eggs

1 cup Rice, Quinoa, or Spaghetti

2 Medium Onions or 1 Large

1 Package Mushrooms (I love shitake)

3 Cups Raw Spinach

1/2 Cup Parmesan Cheese

Mozzarella or other cheese 

Olive Oil

Salt & Pepper

3 cloves Garlic or 1 Tbl Garlic Powder

Paprika 

Spread your Rice, Quinoa, or Spaghetti on the bottom of a greased pan and cover with a thin layer of cheese and some sprinkles of parmesan cheese.  

Mince your onions and mushrooms.  First lightly brown the onions in a pan with approximately a tablespoon of oil.  Next add the mushrooms until they start to soften. When you are almost done browning the onions, put the cheese and spaghetti mixture in the oven at 350 to just slightly melt the cheese. 

Now take out your Blendtec and put the eggs, veggies, and garlic in (minus the onions and mushrooms) and pulse.  

You want it to look like this.  You still want to see little pieces of spinach.  Add a few pinches of salt, pepper and paprika and 1/2 cup of parmesen cheese. 

Add the mixture on top of the melted cheese in your dish (if the melted cheese is not spread evenly, you can use the back of a spoon to spread it out.  Then add the onion and mushroom mix on top and back for 30 minutes or until golden brown on top.

Here is our delicious Quiche! You can eat if for any meal, even breakfast.