Crustless Mushroom & Spaghetti Quiche

Quiche is kind of open pie prepared mostly as savoury version with most of the time with veggies or else with meats or seafoods..You can have this sort of quiche anytime of day,they can be eatern for breakfast,lunch or for dinner..They can be served very well chilled,warm along with salads or soups..Quiche is quite a famous dish here in France, most of the time these quiche goes for simple crust which i completely skipped here and prepared as healthy version just by avoiding cream and replaced the cream by low fat milk..Also i used some leftover already cooked spaghetti with finely chopped mushrooms to prepare this super delicious filling quiche..We enjoyed having this super delicious quiche for our dinner with a simple tomato and sweet corn salad, both together turned out our dinner super filling,satisfying and prefect..

1cup Button Mushrooms (chopped finely)
1cup Spaghetti (cooked & cut as small pieces)
1no Onion (large & chopped)
2cups Milk
2nos Eggs
3tbsp All purpose flour
Grated cheese (as per need)
Salt
Pepper powder
1/2tsp Dry herbs (parsley,thymn leaves)
Olive oil

Heat enough oil, saute the onions until they turns bit transculent, add the chopped mushroom,salt and pepper powder,cook for few minutes and put off the stove..Preheat the oven to 350F...meanwhile whisk the eggs,milk,flour,dry herbs in a bowl..add the cooled onion-mushroom mixture, sphagetti pieces to the whisked egg mixture and pour in a greased mould,sprinkle the grated cheese as per need..Bake for 15-20minutes in middle rack..

Serve warm with a soup or salad..