Description
This crustless quiche combines the earthy tones of mushrooms with the bright, leafy flavors of spinach, all held together by a velvety blend of eggs and cheese. The lack of a crust makes it a perfect option for those following a gluten-free or low-carb diet, but it’s still hearty enough to satisfy any appetite.Elegant yet simple, this dish is perfect for any meal, from a lazy weekend brunch to a light weeknight dinner. The rich flavors of feta and Parmesan cheese add a sophisticated touch that makes this quiche a delightful treat for the senses. Enjoy a slice with a side of mixed greens for a complete and balanced meal.
Ingredients
1 10oz. box frozen chopped spinach
8 oz. mushrooms
1 clove garlic, minced
1/8 tsp Salt
1 Tbsp cooking oil, divided
2 oz. feta cheese
4 large eggs
1/4 cup grated Parmesan
1/4 tsp pepper
1 cup milk
1/2 cup shredded mozzarella
Instructions
Preheat the oven to 350ºF. Thaw and squeeze as much moisture out of the spinach as possible.
Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
Add the mushrooms, garlic, salt, and a ½ Tbsp cooking oil to a skillet. Sauté over medium heat until the mushrooms have released all their moisture, which should then evaporate completely.
Brush the remaining ½ Tbsp cooking oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and crumbled feta in the plate.
In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.
Pour the egg mixture over the layered ingredients in the pie plate. Top with shredded mozzarella.
Bake for about 50 minutes, or until the quiche is golden brown on top and reaches an internal temperature of 160ºF.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 290