Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 6
Start your day right with this veggie-filled breakfast. Big on flavour and low on carbs, this Spinach Mushrooms and Feta Crustless Quiche is the perfect breakfast to keep you happy and full. Made with only simple ingredients that you can easily customize. Want more of this delicious crustless quiche, simply reheat in the microwave for a quick dinner. And this is an excellent make-ahead breakfast dish, too. When stored in the fridge, this will last up to four days.
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
HOW TO MAKE SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: From the thawed spinach, squeeze the excess moisture. And wash any dirt or debris from the mushrooms before slicing them thinly. Lastly, mince the garlic.
Step 3: To a non-stick skillet that’s been lightly grease with non-stick spray, add the mushrooms, garlic, and a pinch of salt and pepper. Saute for about 5 to 7 minutes until the mushrooms are soft and the mixture has completely evaporated.
Step 4: Using a non-stick spray, grease a 9-inch pie pan. Into the bottom, place the squeezed-dried spinach, top with the sauteed mushrooms, then crumbled feta.
Step 5: Add the eggs, milk, and Parmesan to a medium bowl and lightly season with pepper. Whisk to combine, then pour this over the veggies and feta. On top, sprinkle the shredded mozzarella.
Step 6: For easy transfer, place the pie dish on a baking sheet. Bake in the preheated oven for about 45 to 55 minutes until the top is golden brown.
Step 7: When done, remove from the oven and cut into six slices. Serve and enjoy!
NUTRITION FACTS:
Serving: 1Serving, 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 325 degrees F.
Step 2: From the thawed spinach, squeeze the excess moisture. And wash any dirt or debris from the mushrooms before slicing them thinly. Lastly, mince the garlic.
Step 3: To a non-stick skillet that’s been lightly grease with non-stick spray, add the mushrooms, garlic, and a pinch of salt and pepper. Saute for about 5 to 7 minutes until the mushrooms are soft and the mixture has completely evaporated.
Step 4: Using a non-stick spray, grease a 9-inch pie pan. Into the bottom, place the squeezed-dried spinach, top with the sauteed mushrooms, then crumbled feta.
Step 5: Add the eggs, milk, and Parmesan to a medium bowl and lightly season with pepper. Whisk to combine, then pour this over the veggies and feta. On top, sprinkle the shredded mozzarella.
Step 6: For easy transfer, place the pie dish on a baking sheet. Bake in the preheated oven for about 45 to 55 minutes until the top is golden brown.
Step 7: When done, remove from the oven and cut into six slices. Serve and enjoy!
