Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 6
This easy low carb Spinach Mushroom and Feta Crustless Quiche is huge in flavour. A filling and fun veggie-filled breakfast to start your day!
INGREDIENTS
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8 ounces button mushrooms
1 clove garlic, minced
1 10-ounces box frozen spinach, thawed
4 large Eggs
1 c milk
2 ounces feta cheese
1/4 c Parmesan, grated
1/2 c shredded mozzarella
Salt and pepper to taste
How to make SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: From the thawed spinach, squeeze excess moisture.
Step 3: After rinsing the dirt and debris from the mushrooms, slice them thinly.
Step 4: And minced the garlic.
Step 5: Lightly grease a non-stick skillet with non-stick spray or a splash of cooking oil. Add the mushrooms, garlic, and a pinch of salt and pepper to the greased skillet. Saute for about 5 to 7 minutes or until the mushrooms are soft and all the liquid has evaporated.
Step 6: Using a non-stick spray, coat a 9-inch pie dish. Int the bottom of the pie dish, place the squeeze-dried spinach. On top of the spinach, add the sauteed mushrooms, then the crumbled feta.
Step 7: Place the eggs, milk, and Parmesan in a medium bowl. Lightly season with pepper. Whisk to combine.
Step 8: Over the vegetables and feta, pour in the egg mixture and top with the shredded mozzarella.
Step 9: For easy transfer, put the pie dish on a baking sheet. Place inside the preheated oven and bake for about 45 to 55 minutes, or until the top of the crustless quiche is golden brown. Cooking time varies depending on the oven.
Step 10: When done, remove from the oven. Slice into 6 pieces and serve. Enjoy!
NUTRITION FACTS:
Serving: 1, Calories: 165.85kcal | Carbohydrates: 6.72g | Protein: 12.88g | Fat: 10.17g | Sodium: 516.33mg | Fiber: 1.73g
Ingredients
- 8 ounces button mushrooms
- 1 clove garlic, minced
- 1 10-ounces box frozen spinach, thawed
- 4 large Eggs
- 1 c milk
- 2 ounces feta cheese
- 1/4 c Parmesan, grated
- 1/2 c shredded mozzarella
- Salt and pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: From the thawed spinach, squeeze excess moisture.
Step 3: After rinsing the dirt and debris from the mushrooms, slice them thinly.
Step 4: And minced the garlic.
Step 5: Lightly grease a non-stick skillet with non-stick spray or a splash of cooking oil. Add the mushrooms, garlic, and a pinch of salt and pepper to the greased skillet. Saute for about 5 to 7 minutes or until the mushrooms are soft and all the liquid has evaporated.
Step 6: Using a non-stick spray, coat a 9-inch pie dish. Int the bottom of the pie dish, place the squeeze-dried spinach. On top of the spinach, add the sauteed mushrooms, then the crumbled feta.
Step 7: Place the eggs, milk, and Parmesan in a medium bowl. Lightly season with pepper. Whisk to combine.
Step 8: Over the vegetables and feta, pour in the egg mixture and top with the shredded mozzarella.
Step 9: For easy transfer, put the pie dish on a baking sheet. Place inside the preheated oven and bake for about 45 to 55 minutes, or until the top of the crustless quiche is golden brown. Cooking time varies depending on the oven.
Step 10: When done, remove from the oven. Slice into 6 pieces and serve. Enjoy!
