PREP TIME: 15 mins | COOK TIME: 50 mins | TOTAL TIME: 1 hr 5 mins | SERVINGS: 6 slices
This low-carb Spinach, Mushroom and Feta Crustless Quiche is a wonderful veggie-filled breakfast that is big on flavor! Filling, easy to make, and the best breakfast you’ll ever serve your loved ones!
If you are a huge fan of savory breakfast, this crustless quiche is a must-try! This quiche is packed with vegetables, and super filling, but will not bloat you with carbs. This crustless quiche is great not only to serve for breakfast or brunch but also as lunch or dinner.
INGREDIENTS
4 large eggs
1 10-ounce box of frozen chopped spinach
1 clove garlic, minced
8 ounces mushrooms
2 ounces of feta cheese
1/4 c. grated Parmesan
1 c. milk
1/2 c. shredded mozzarella
1/8 teaspoon Salt
1/4 teaspoon pepper
1 tablespoon cooking oil, divided
HOW TO MAKE SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Squeeze as much moisture as possible from the thawed spinach.
Step 3: After rinsing the mushrooms, thinly slice them. Then, mince the garlic.
Step 4: To a skillet, add half tbsp cooking oil, mushrooms, garlic, and salt. Saute over medium heat until the mushrooms have released all their moisture and no water remains in the skillet.
Step 5: Inside a 9-inch pie plate, brush the rest of the half-tbsp cooking oil. Into the prepared pie plate, layer the mushrooms, spinach, and crumbled feta.
Step 6: Place the eggs, Parmesan, pepper, and milk in a large bowl. Whisk until well blended. Into the pie plate over the spinach, mushrooms, and feta, pour the egg mixture and sprinkle with the shredded mozzarella.
Step 7: Place in the preheated oven and bake for about 50 minutes or until the top is golden brown and the internal temperature of the quiche reaches 160 degrees F.
Step 8: Remove from the oven when done and slice the quiche. Serve right away. Enjoy!
NUTRITION FACTS:
Serving: 1 slice, Calories: 187 kcal, Carbohydrates: 6g, Protein: 13g, Fat: 13g, Sodium: 378mg, Fiber: 2g
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