Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Servings: 6 slices
If you are a huge fan of a savoury meal, then you have to try this spinach mushroom and feta crustless quiche. It is packed with vegetables, filling without the unwanted carbs. Enjoy this for breakfast or brunch, even lunch or dinner. Throw this veggie-filled breakfast together without a fuss and enjoy a simple meal that will guarantee to make your tummy happy!
INGREDIENTS
4 large eggs
1 clove garlic, minced
1 10-ounces box frozen chopped spinach
8 ounces mushrooms
2 ounces feta cheese
1 tablespoon cooking oil, divided
1/4 c. grated Parmesan
1 c. milk
1/2 c. shredded mozzarella
1/4 teaspoon pepper
1/8 teaspoon salt
HOW TO MAKE SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Make sure to thaw as much moisture from the spinach. Then, thinly slice the mushrooms after rinsing and removing any dirt or debris from them. Grab the garlic and mince.
Step 3: To a skillet, add the mushrooms, garlic, salt, and half tbsp cooking oil. Saute the mushrooms on medium heat until the moisture has been released and evaporated. Make sure that no water should stay on in the skillet.
Step 4: Grease a 9-inch pie plate with the rest of the half tbsp cooking oil. Into this pie plate, layer the mushrooms, spinach, and crumbled feta.
Step 5: Place the eggs, Parmesan, pepper, and milk in a large bowl. Mix well until blended, then pour this over the spinach, mushrooms, and feta. On top, sprinkle the shredded mozzarella.
Step 6: Place the crustless quiche in the preheated oven and bake for approximately 50 minutes or until the top is golden brown and the internal temperature reached 160 degrees F.
Step 7: Remove from the oven when done and slice the crustless quiche before serving. 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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