Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 6 Servings
You will surely eat a lot of this incredible Spinach, Mushroom and Feta Crustless Quiche and since it is low-carb, you will not feel guilty about it! Try this recipe now! You are so in for a treat. Enjoy!
Ingredients:
1/4 c grated Parmesan
1 tablespoon cooking oil, divided
8 ounces mushrooms
2 ounces of feta cheese
1 10-ounce box of frozen chopped spinach
1/4 teaspoon pepper
1/8 teaspoon salt
1 clove of garlic, minced
4 large Eggs
1/2 c shredded mozzarella
1 c milk
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Squeeze the thawed spinach to remove the water content. Also, mince the garlic clove.
Clean the mushrooms with running water to remove dirt, then slice each into thin cuts.
Place a skillet on the stove and turn the heat to medium. Add 1/2 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. Sprinkle salt to season.
Apply cooking spray to the inside of a 9-inch pie plate.
Add the sauteed mushrooms/garlic to the prepared pie plate followed by the squeezed spinach, and crumbled feta. Make sure to arrange them exactly in layers.
Add the milk, Parmesan cheese, pepper, and eggs into a mixing bowl. Whisk to combine. Spread the mixture over the top layer on the pie plate.
Scatter shredded mozzarella cheese over the egg mixture layer.
Place the pie plate in the preheated oven and bake the quiche for about 50 minutes or until the cheese melts completely.
Remove from the oven and slice it into even servings.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. 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
Ingredients
- 1/4 c grated Parmesan
- 1 tablespoon cooking oil, divided
- 8 ounces mushrooms
- 2 ounces of feta cheese
- 1 10-ounce box of frozen chopped spinach
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 clove of garlic, minced
- 4 large Eggs
- 1/2 c shredded mozzarella
- 1 c milk
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Squeeze the thawed spinach to remove the water content. Also, mince the garlic clove.
Clean the mushrooms with running water to remove dirt, then slice each into thin cuts.
Place a skillet on the stove and turn the heat to medium. Add 1/2 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. Sprinkle salt to season.
Apply cooking spray to the inside of a 9-inch pie plate.
Add the sauteed mushrooms/garlic to the prepared pie plate followed by the squeezed spinach, and crumbled feta. Make sure to arrange them exactly in layers.
Add the milk, Parmesan cheese, pepper, and eggs into a mixing bowl. Whisk to combine. Spread the mixture over the top layer on the pie plate.
Scatter shredded mozzarella cheese over the egg mixture layer.
Place the pie plate in the preheated oven and bake the quiche for about 50 minutes or until the cheese melts completely.
Remove from the oven and slice it into even servings.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
