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  • Writer's pictureCrystal Munegatto

CRUSTLESS SPINACH, MUSHROOM & FETA QUICHE

I found this recipe on Budget Bytes, delicious recipes designed for small budgets. One of the things I love about quiche are the endless possibilities! Spinach, mushroom and feta are delicious...but no one is stopping you from adding your own pizazz to the recipe at home!

A quiche is basically an egg and milk custard filled with all sorts of other things (usually cheese and vegetables). Traditionally, quiches are baked into a pie crust but I felt that I had enough other stuff going on so I just skipped the crust. For some this is a no, no, so feel free to mix things up.

To make this Crustless Spinach, Mushroom & Feta Quiche recipe extra economical, use vegetables that are in season and on sale for a low price. You can do bell peppers, squash, broccoli, anything. I had leftover feta, parmesan, and mozzarella, so in they went! Lastly, I added some a super inexpensive box of frozen spinach. Fresh is always great too if you have it on hand.

This easy, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and big on flavor. Try it for breakfast or dinner, I promise it will keep you full and happy.

INGREDIENTS.

  • 8 oz button mushrooms

  • 1 clove garlic, minced

  • 10 oz box frozen spinach, thawed

  • 4 large eggs

  • 1 cup milk

  • 2 oz feta cheese

  • 1/4 cup Parmesan, grated

  • 1/2 cup shredded mozzarella

  • Salt and pepper to taste

DIRECTIONS.

  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.

  2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away.

  3. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.

  4. In a medium bowl, whisk together the eggs, milk, and parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.

  5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary).

  6. Cut into slices and serve.

Enjoy my people!

Recipe Source: Budgetbytes.com

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