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 | By Michellle Sessions DiFranco

Less is More During Lent

Why Not Skip the Buttery Crust?

“Who is it, Lord, that does not eat a little more than necessary?” - St. Augustine

I love all breakfast foods and quiche is among my favorite. But more often than not, I find myself feeling sick to my stomach if I’ve overindulged in the rich pastry-encrusted combination of eggs and cheese. I lean back in my chair, place my hand over my stomach, and ask audibly while staring at my emptied plate, “Why did I do that?”

Why is it with certain foods, we know we should stop eating, but we don’t? We overindulge. And so it is with sin. What tastes pleasing on the front end has us later sighing out loud, “Why did I do that?” Sometimes we don’t know when to say “stop.”

During Lent, two of the main ways we grow closer to Christ are through abstinence and fasting.

Abstinence is the act of avoiding something or abstaining from certain foods. But it is also a virtue that helps us to realize when to stop when we have consumed enough food or drink. By “practicing” self-limitations, we exercise spiritual muscles so that we can be stronger in our battle with temptation.

Whether battling the appetite in our belly or a more grave spiritual temptation, it helps to find habits of efficiency and scarcity in our lives that avoid the “occasion of sin.”  So as for my quiche, I have decided my limits need to be when I get to the thick and buttery edge of the savory pie. It’s right there where I need to find a way to put the fork down. And I have! … with the following recipe which avoids the crust altogether.

Michellle Sessions DiFranco is a designer and the busy mom of three children.

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Crustless Spinach and Mushroom Quiche

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 cup mushrooms, sliced
  • 1-2 cloves garlic, minced
  • 1 cup chopped spinach (fresh or frozen)
  • 1 cup shredded asiago or Guerrier cheese (or your favorite)
  • 6 large eggs
  • ¾ cup of 2% or whole milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Preheat oven to 350 degrees. Grease or spray a 9-inch, deep dish pie pan with non-stick spray and set aside. If you’re using frozen spinach, make sure it’s drained.

In a large skillet, heat the extra virgin olive oil over medium-high heat. Cook the onions and mushrooms until softened (about 6-7 minutes). Add the garlic and spinach and cook for another 1-2 minutes (or less if using frozen spinach). Turn off heat.

In a mixing bowl, whisk together the eggs, milk, salt, and pepper until thoroughly combined. Stir in the mushroom and spinach mixture, followed by the shredded cheese. Pour into the prepared pie dish.

Bake for about 45 minutes or until the eggs are set. Let cool slightly before slicing and serving.