Crustless Quiche for Graduation Brunch

Yesterday was one of those events that you know will come sometime, yet you’re never quite prepared for it.
When you’ve picked the thousandth Lego off the floor, when your three year old won’t sleep through the night, when you step on a Barbie shoe barefoot, when your kid won’t eat anything but white food, when they don’t get long division, you think this day is so far off, it’s unimaginable.

Then suddenly, there it is. High school graduation.

It was a beautiful June day, full of sunshine and anticipation.
One hundred and twenty five fresh-faced young adults, clad in blue and white robes, marched purposefully into the tent. They took their seats facing proud parents. There were encouraging speeches and music performed by a few from this very talented class.

In a small town, you know a lot about each other. Who’s going to what college, who’s working (or not working) where, and whose family needs a little extra hug and support. As each student came forward to accept his or her diploma, the cheering was loud and sincere. Parents and parents of friends who’d seen them grow up, were there now, one last time.

There was a cool breeze inside the tent, but so much warmth in the air that no one minded.

Afterwards, the kids indulged their parents as they snapped photo after photo. They tolerated all the hugs and congratulations with smiles and grace.

It was a beautiful June day that we thought was always a million years away.

Ok, of course you want to know, what did we eat?
For the five us, plus grandparents and an uncle, I put together a brunch that guaranteed no growling stomachs during the ceremony.

Crustless Mushroom, Spinach and Leek Quiche adapted from Baking Bites
(I think it’s better to have crustless quiche and save the calories for an extra piece of coffeecake)

1 medium leek, thinly sliced

6 oz. fresh baby spinach

4 oz. fresh white mushrooms, thinly sliced

3 large eggs

2 large egg whites

1/2 cup flour

1/2 tsp. baking powder

1/4 tsp. salt

1 1/3 cups milk

1/2 cup shredded Parmesan cheese

Preheat oven to 400F.
Lightly grease a 10″ quiche or tart pan.
Heat 1 Tbsp. oil in a skillet. When hot, add leeks and mushrooms. Saute until soft, but not browned. Add spinach and cook about one minute until it is wilted. Set aside.
In a large bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in vegetable mixture and cheese. Pour into prepared pan.
Bake for 25-30 minutes, or until the center is set and the edges are golden brown.
Let set for at least 5 minutes before slicing.

I also made a second quiche that was very popular with the guys. Follow same directions, but swap out vegetables and Parmesan for smoked ham and pepper jack cheese.

Enjoy, because it’ll be gone before you know it.