Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 6 Servings
Enjoy this low-carb breakfast dish in the comfort of your home! Loaded with scrumptious flavors, this Spinach, Mushroom, and Feta Crustless Quiche is surely a must-try!
Ingredients:
1 10-ounce box of frozen chopped spinach
1/4 teaspoon pepper
8 ounces mushrooms
1/8 teaspoon salt
1 clove of garlic, minced
2 ounces of feta cheese
1/4 c grated Parmesan
1 tablespoon cooking oil, divided
1 c milk
4 large Eggs
1/2 c shredded mozzarella
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9-inch pie plate.
Squeeze the spinach to remove the water contents.
Place the mushrooms under running water to remove any dirt, then slice them into thin cuts. Mince the garlic as well.
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 mushrooms and minced garlic into the hot skillet, then sauté for a few minutes until soft and aromatic. Sprinkle a bit of salt to season.
Transfer the sauteed veggies to the prepared pie plate followed by the crumbled feta and spinach. Arrange them in even layers.
Add milk, Parmesan cheese, eggs, and pepper into a mixing bowl. Whisk everything to combine.
Spread the egg mixture on top of the crumbled feta layer.
Scatter the 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 the quiche from the oven and let it rest for a few minutes at room temperature.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. 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 10-ounce box of frozen chopped spinach
- 1/4 teaspoon pepper
- 8 ounces mushrooms
- 1/8 teaspoon salt
- 1 clove of garlic, minced
- 2 ounces of feta cheese
- 1/4 c grated Parmesan
- 1 tablespoon cooking oil, divided
- 1 c milk
- 4 large Eggs
- 1/2 c shredded mozzarella
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9-inch pie plate.
Squeeze the spinach to remove the water contents.
Place the mushrooms under running water to remove any dirt, then slice them into thin cuts. Mince the garlic as well.
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 mushrooms and minced garlic into the hot skillet, then sauté for a few minutes until soft and aromatic. Sprinkle a bit of salt to season.
Transfer the sauteed veggies to the prepared pie plate followed by the crumbled feta and spinach. Arrange them in even layers.
Add milk, Parmesan cheese, eggs, and pepper into a mixing bowl. Whisk everything to combine.
Spread the egg mixture on top of the crumbled feta layer.
Scatter the 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 the quiche from the oven and let it rest for a few minutes at room temperature.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.
