Spinach and Mushroom Crustless Quiche
Ingredients
The filling
-
1
10 oz.
frozen chopped spinach
-
8
oz.
mushrooms
-
1
clove
garlic, minced
-
⅛
tsp
salt
-
2
oz.
feta cheese
-
4
large
eggs
-
¼
cup
grated Parmesan
-
¼
tsp
pepper
-
1
cup
milk
-
½
cup
shredded mozzarella
The cooking oil
-
1
Tbsp
cooking oil, divided
Instructions
- Preheat the oven to 350ºF.
- Thaw the spinach and squeeze out excess moisture.
- Slice the mushrooms and mince the garlic.
- Sauté the mushrooms, garlic, salt, and ½ Tbsp cooking oil until the mushrooms release their moisture.
- Brush the remaining ½ Tbsp cooking oil inside a 9-inch pie plate.
- Layer the sautéed mushrooms, spinach, and crumbled feta in the pie plate.
- In a bowl, whisk together the eggs, Parmesan, pepper, and milk.
- Pour the egg mixture over the spinach, mushrooms, and feta in the pie plate.
- Top with shredded mozzarella.
- Bake for about 50 minutes until golden brown and the internal temperature reaches 160ºF.
- Slice and enjoy!
Nutrition Facts (estimated)
Servings
6 slices
Calories
187
Total fat
13g
Total carbohydrates
6g
Total protein
13g
Sodium
378mg
Cholesterol
mg
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