Crustless Quiche

This is something you can throw together in 5-10 minutes and enjoy after a quick bake! The vegetables retain their individual flavors and make for an elegant, natural-tasting entree.

Of course, you can always use a pie crust (I prefer to buy them premade), but this is for those of us who lack piecrust, lack a food processor, or lack time.

CRUSTLESS (But not Trustless!) QUICHE

=Ingredients=
Several handfuls spinach, snipped bite-size w/ scissors
(*Use the stalks, too! They'll get tender in the oven.)
Handful of parsley, snipped fine
4-5 button mushrooms, sliced roughly into small, thin pieces
1/2 a large carrot, diced
1/2 - 1 c ricotta cheese
1 c half-n-half or milk, warmed
6 eggs, beaten
(You could also throw in some chopped tomato and reduce the milk slightly.)

SPICE, SUCH AS:
1 T garlic powder
1 t dried savory/thyme/oregano/whatever
1/2 t freshly ground sea salt
1/2 t freshly ground black pepper
(Optional: 1/2 onion, sauteed or caramelized)

=Instructions=
Cut the greens directly into a large mixing bowl -- this saves cleaning time. Chop carrots & mushrooms and add in. Season & toss to combine. Add the dairy and eggs & mix it all up.

Grease a casserole dish (I used bacon fat) and pour the mixture in, smoothing the surface slightly. Bake at 325 F for 25 minutes and check on it -- if it's very jiggly in the middle, turn it down to 275 and bake another 10 minutes. If you want, you can then broil it a bit to finish the top.

Cut out a square, place on a plate & garnish with shredded cheese or sour cream!