Description
The Spinach Mushroom Feta Crustless Quiche brings a rustic, homestyle charm to your breakfast or brunch spread. This quiche is a delightful blend of earthy mushrooms, vibrant spinach, and tangy feta, all brought together without the crust to highlight the lush flavors and textures of the filling.It’s an ideal choice for those seeking a lighter, gluten-free option that doesn’t sacrifice taste or satisfaction. Whether you’re looking to impress guests or just treat yourself to a nutritious start to the day, this crustless quiche is both comforting and elegant, offering a balanced and fulfilling meal.
Ingredients
1 tablespoon olive oil
8 ounces mushrooms, sliced
4 cups fresh spinach
1/4 cup diced onion
4 ounces crumbled feta cheese
8 large eggs
1 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
Cooking spray
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish with cooking spray.
Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and diced onion. Cook, stirring occasionally, until mushrooms are golden brown and onions are translucent, about 5-7 minutes.
Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together eggs, milk, salt, pepper, garlic powder, and dried thyme until well combined.
Stir in crumbled feta cheese and the cooked mushroom-spinach mixture.
Pour the egg mixture into the prepared pie dish.
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden brown.
Remove from oven and let cool for a few minutes before slicing and serving.
Serve warm or at room temperature, garnished with additional feta cheese and fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 190