Spinach Mushroom and Feta Crustless Quiche

Ingredients

  • 200 g button mushrooms
  • 1 clove garlic, minced
  • 250 g spinach
  • 4 large eggs
  • 1 cup milk
  • 80 g feta cheese
  • 1/4 cup grated parmesan
  • 1/2 cup shredded mozzarella
  • salt & pepper to taste

Preparation

  1. Preheat the oven to 180º

  2. Was the spinach and let it dry

  3. Rinse any dirt or debris from the mushrooms, then slice thinly

  4. Mince the garlic

  5. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-skillet spritzed lightly with non-stick spray (or a splash of cooking oil)

  6. Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes)

  7. Coat a 9-inch pie dish with non-stick spray

  8. Place the squeeze-dried spinach in the bottom of the pie dish

  9. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta

  10. In a medium bowl, whisk together the eggs, milk, and parmesan

  11. Season lightly with pepper

  12. Pour the egg mixture over the vegetables and feta in the pie dish

  13. Top with the shredded mozzarella

  14. Place the pie dish on a baking sheet for easy transfer in and out of the oven

  15. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown

  16. Cut into six slices and serve

  17. Enjoy ? #australia #southaustralia #adelaide #adelaidecity #instafood #vegetarian #veggielife #recipe #govegan #healthy #adelaidefood #adelaideblogger #adelaidefoodies #instafoodie #food #glutenfree #veganfoodshare #instafood #love #followme #instadaily #sydney #melbourne #brisbane #perth #darwin #lactoovovegetarian

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