Spinach Mushroom and Feta Crustless Quiche
A savory crustless quiche with spinach, mushrooms, feta and plenty of cheese, baked until tender and golden without any pastry fuss.
Prep 15 min · Cook 55 min · Total 1 hr 10 min · Makes 1 9-inch quiche (6 slices)
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
- Heat the oven to 350ºF. Press the thawed spinach firmly to remove extra liquid. Wash the mushrooms to get rid of any grit, then cut them into thin slices. Mince the garlic.
- Put the mushrooms and garlic in a non-stick skillet lightly coated with non-stick spray, or use a splash of cooking oil. Add a pinch of salt and pepper, then sauté until the mushrooms are tender and their liquid has cooked off, about 5-7 minutes.
- Mist a 9-inch pie dish with non-stick spray. Spread the squeezed-dry spinach across the bottom, spoon the cooked mushrooms over it, and scatter the crumbled feta on top.
- In a medium bowl, whisk the eggs, milk, and Parmesan until combined. Add a little pepper. Pour this mixture into the pie dish over the vegetables and feta, then finish with the shredded mozzarella.
- Set the pie dish on a baking sheet so it is easier to move to and from the oven. Bake the crustless quiche for 45-55 minutes, until the top is golden brown. Slice into 6 pieces and serve.