Quiche for the Omnia Stove Top Oven

n skillet, cook bacon until crisp. Leaving grease in pan, remove bacon and let it drain on paper towels.

Add mushrooms and onion to skillet and sauté until just wilted. Remove and let drain on the same paper towels as the bacon.

In a medium bowl, beat the eggs with a fork. Mix in cream, salt and nutmeg.

While doing the next steps, place Omnia base plate on burner and preheat on high for three minutes (time it, don’t guess).

If you have a silicone liner for the Omnia food pan, place it in the pan. Otherwise, thoroughly grease the food pan with butter or oil.

Spread the spinach in the food pan, followed by the mushrooms and onion. Crumble the bacon and add it next, then top with the cheese.

Pour the egg mixture over the top then place the cover on the food pan.

The best way to test for doneness is with an instant-read thermometer. Stick it into the center of the quiche, away from the pan. When the quiche is done, it will read at least 160° F. If you do not have an instant-read thermometer, cut into the center of the quiche with a table knife. It should be clean when you remove it from the quiche.

Let the quiche sit for 10 minutes, then cut into wedges and serve. Quiche should be served warm, not hot.