This crustless quiche is a wholesome breakfast loaded with sautéed mushrooms, fresh spinach, and creamy eggs. High in protein and rich in vitamins, it's a satisfying start to your day—no crust, no fuss.
Yield
6 Servings
Preparation time
10 minutes
Cooking time
55 minutes
Total time
1 hour, 5 minutes
Ingredients
8 oz mushrooms
1 garlic cloves, minced
1/8 tsp salt
1 Tbsp vegetable oil, divided
10 oz fresh chopped spinach
2 oz feta cheese
4 eggs
1/4 C grated Parmesan cheese
1/4 tsp black pepper
1 C milk
1/2 C shredded mozzarella
Instructions
- Preheat the oven to 350ºF.
- Rinse mushrooms, then slice thinly. Mince the garlic.
- Add the mushrooms, garlic, salt, and a ½ T vegetable oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture and it has evaporated from the skillet. No water should remain in the skillet.
- Brush the other ½ T oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and crumbled feta into the pie plate.
- In a large bowl, whisk together the eggs, parmesan, pepper, and milk.
- Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
- Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 160ºF. Slice and enjoy!
Notes
Nutrition Info per serving: Calories: 157, Saturated Fat: 5 g, Sodium: 336 mg, Added Sugars: 0, Fiber: 1.6 g, Protein: 13.6 g, Iron: 12%
Source
https://www.budgetbytes.com/spinach-mushroom-feta-crustless-quiche/