Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 6
Big in flavour but low on carbs. Pump your day with this veggie-filled breakfast. Unfussy, easy, and delicious!
8 ounces button mushrooms
1 clove garlic, minced
1 10-ounces box frozen spinach, thawed
4 large Eggs
1 c milk
2 ounces feta cheese
1/4 c Parmesan, grated
1/2 c shredded mozzarella
Salt and pepper to taste
HOW TO MAKE SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: From the thawed spinach, squeeze the excess moisture.
Step 3: After rinsing off the dirt or debris from the mushrooms, slice them thinly.
Step 4: Then, mince the garlic.
Step 5: To a non-stick skillet that has been lightly spritzed with non-stick spray or splashed with cooking oil, add the mushrooms, garlic, and a pinch of salt and pepper. Saute for about 5 to 7 minutes until the mushrooms are tender and all the moisture has been evaporated.
Step 6: Using a non-stick spray, grease a 9-inch pie dish. In the bottom, place the squeeze-dried spinach, then the sauteed mushrooms, followed by the crumbled feta.
Step 7: Place the eggs, milk, and Parmesan in a medium bowl. Whisk until combined and lightly season with pepper. Stream this over the vegetable and feta and top with shredded mozzarella.
Step 8: For easy transfer in the oven, put the pie dish on a baking sheet. Place in the oven and bake for about 45 to 55 minutes until the top is golden brown. Cooking time varies depending on the oven.
Step 9: When done, remove from the oven. Divide into six slices and serve.
Serving: 1Serving, Calories: 165.85kcal | Carbohydrates: 6.72g | Protein: 12.88g | Fat: 10.17g | Sodium: 516.33mg | Fiber: 1.73g
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