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
Preheat the oven to 180º
Was the spinach and let it dry
Rinse any dirt or debris from the mushrooms, then slice thinly
Mince the garlic
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)
Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes)
Coat a 9-inch pie dish with non-stick spray
Place the squeeze-dried spinach in the bottom of the pie dish
Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta
In a medium bowl, whisk together the eggs, milk, and parmesan
Season lightly with pepper
Pour the egg mixture over the vegetables and feta in the pie dish
Top with the shredded mozzarella
Place the pie dish on a baking sheet for easy transfer in and out of the oven
Bake the crustless quiche for 45-55 minutes, or until the top is golden brown
Cut into six slices and serve
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