Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 6 Servings
I am so excited to share this recipe with you today because I’m sure that you are going to like it! This Spinach and Mushroom Crustless Quiche is loaded with incredible flavors! You can eat this pretty much any time of the day! Ready in just an hour. Enjoy!
Ingredients:
8 ounces mushrooms
2 ounces feta cheese
⅛ teaspoon salt
1 c milk
1 clove of garlic, minced
½ c shredded mozzarella
¼ teaspoon pepper
1 10-ounce box of frozen chopped spinach
¼ c grated Parmesan
1 tablespoon cooking oil, divided
4 large Eggs
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Squeeze the spinach to remove any liquid. Mince the garlic.
Rinse the mushrooms with water to remove any dirt. Slice them into thin pieces.
Place a skillet on the stove and turn the heat to medium. Add ½ tbsp of cooking oil and allow it to become hot.
Add the mushroom slices and minced garlic, then sauté for a few minutes until soft and aromatic. Season with salt to taste.
Apply cooking spray to a 9-inch pie plate.
Add the sauteed mushrooms/garlic, spinach, and crumbled feta into the prepared pie plate, then arrange them in layers.
Add Parmesan cheese, pepper, eggs, and milk into a mixing bowl. Whisk everything until well blended.
Add the egg mixture on top of the crumbled feta and spread it evenly.
Sprinkle shredded mozzarella cheese over the egg mixture.
Place the pie plate in the preheated oven and bake the quiche for about 50 minutes or until the top turns golden brown. Remove from the oven.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them in the fridge or freezer. Thaw and reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 1 slice Calories: 187 kcal Carbohydrates: 6 g Protein: 13 g Fat: 13 g Sodium: 378 mg Fiber: 2 g