PREP TIME: 15 mins | COOK TIME: 50 mins | TOTAL TIME: 1 hr 5 mins | SERVINGS: 6 slices
Low carb and huge in flavor! This Spinach, Mushroom, and Feta Crustless Quiche is another amazing, healthy pie that you should never skip! A veggie-filled breakfast that your family will love!
This quiche is incredibly easy to throw together using just a few simple ingredients. If you are a big fan of savory breakfast dishes, this quiche is a must-try! It’s filling, and chock-full of veggies, but will never leave you with a carb hangover!
INGREDIENTS
2 ounces of feta cheese
4 large eggs
1 10-ounce box of frozen chopped spinach
1 clove garlic, minced
1 tablespoon cooking oil, divided
1/4 c. grated Parmesan
1/8 teaspoon Salt
1 c. milk
1/2 c. shredded mozzarella
8 ounces mushrooms
1/4 teaspoon pepper
HOW TO MAKE SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE
Step 1: Prepare the oven. Preheat it to 350 degrees F. In the meantime, thaw the spinach, then squeeze as much moisture out as possible.
Step 2: After rinsing any dirt or debris from the mushrooms, thinly slice them. Next, mince the garlic.
Step 3: Into a skillet, add the mushrooms, garlic, salt, and ½ tablespoon of cooking oil. Cook over medium heat, stirring often, until the mushrooms have released all their moisture and have evaporated. At this point, there should be no water in the skillet.
Step 4: Inside a 9-inch pie plate, brush the rest of the half-tbsp cooking oil. Into the pie plate, layer the mushrooms, spinach, and crumbled feta.
Step 5: Place the eggs, Parmesan, pepper, and milk in a large bowl. Mix well until blended.
Step 6: Into the pie plate over the spinach, mushrooms, and feta, pour the egg mixture. Then, sprinkle the shredded mozzarella on top.
Step 7: Place in the preheated oven and bake for about 50 minutes or until the quiche is golden brown and the internal temperature reaches 160 degrees F.
Step 8: Remove from the oven when done and slice the quiche. Enjoy immediately!
NUTRITION FACTS:
Serving: 1slice, Calories: 187 kcal, Carbohydrates: 6g, Protein: 13g, Fat: 13g, Sodium: 378mg, Fiber: 2g
SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE
Ingredients
- 2 ounces of feta cheese
- 4 large eggs
- 1 10- ounce box of frozen chopped spinach
- 1 clove garlic minced
- 1 tablespoon cooking oil divided
- 1/4 c. grated Parmesan
- 1/8 teaspoon Salt
- 1 c. milk
- 1/2 c. shredded mozzarella
- 8 ounces mushrooms
- 1/4 teaspoon pepper
Instructions
- Prepare the oven. Preheat it to 350 degrees F. In the meantime, thaw the spinach, then squeeze as much moisture out as possible.
- After rinsing any dirt or debris from the mushrooms, thinly slice them. Next, mince the garlic.
- Into a skillet, add the mushrooms, garlic, salt, and ½ tablespoon of cooking oil. Cook over medium heat, stirring often, until the mushrooms have released all their moisture and have evaporated. At this point, there should be no water in the skillet.
- Inside a 9-inch pie plate, brush the rest of the half-tbsp cooking oil. Into the pie plate, layer the mushrooms, spinach, and crumbled feta.
- Place the eggs, Parmesan, pepper, and milk in a large bowl. Mix well until blended.
- Into the pie plate over the spinach, mushrooms, and feta, pour the egg mixture. Then, sprinkle the shredded mozzarella on top.
- Place in the preheated oven and bake for about 50 minutes or until the quiche is golden brown and the internal temperature reaches 160 degrees F.
- Remove from the oven when done and slice the quiche. Enjoy immediately!
