Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Servings: 6 slices
This veggie-filled crustless quiche is my all-time favourite breakfast/brunch! It is low in carbs but huge in flavours! So good, even your pickiest eaters will love every bite! Jumpstart your morning with this easy and filling Spinach Mushroom and feta Crustless Quiche.
If you are short on time, you can make this crustless quiche in advance. This will stay good in the fridge for up to 4 days. To reheat, pop this in the microwave until warmed through.
INGREDIENTS
1 tablespoon cooking oil, divided
1 10-ounces box frozen chopped spinach
4 large eggs
1 clove garlic, minced
2 ounces feta cheese
8 ounces mushrooms
1 c. milk
1/4 c. grated Parmesan
1/2 c. shredded mozzarella
1/8 teaspoon salt
1/4 teaspoon pepper
HOW TO MAKE SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Ensure the thaw and squeeze as much moisture off the spinach as you can. From the mushrooms, rinse any debris or dirt before thinly slicing them. Grab the garlic and mince.
Step 3: To a skillet, add the mushrooms, garlic, and salt with half tsp cooking oil. Saute over medium heat until the mushrooms have released all of their moisture and evaporated.
Step 4: Grease a 9-inch pie plate with the rest of the half tbsp cooking oil. Into the pie plate, layer the mushrooms, spinach, and crumbled feta.
Step 5: Place the eggs, Parmesan, pepper, and milk in a large bowl. Mix well, then pour this over the spinach, mushrooms, and feta. Lastly, sprinkle the shredded mozzarella on top.
Step 6: Place the pie plate in the preheated oven and bake the crustless quiche for approximately 50 minutes or until the internal temperature reached 160 degrees F and the top turned golden brown.
Step 7: Slice the crustless quiche and serve right away. Enjoy!
NUTRITION FACTS:
Serving: 1 slice ・ Calories: 187 kcal ・ Carbohydrates: 6 g ・ Protein: 13 g ・ Fat: 13 g ・ Sodium: 378 mg ・ Fiber: 2 g
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