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Crustless Quiche with Mushrooms, Spinach and Feta


Crustless Quiche with Mushrooms, Spinach and Feta





1 10 oz. Box of Frozen Chopped Spinach


8 oz. Mushrooms

1 garlic clove, minced

1/8 teaspoon sal

1 tablespoon cooking oil, divided

2 oz. Feta cheese


4 large eggs

1/4 cup grated Parmesan cheese

1/4 teaspoon pepper


1 cup milk


1/2 cup grated mozzarella


Preheat oven to 350°F. Defrost the spinach and squeeze out as much moisture as possible.Rinse any dirt and debris from the mushrooms, then cut them into thin slices. Chop the garlic.

Place mushrooms, garlic, salt and ½ tablespoon of cooking oil in a frying pan. Fry the mushrooms over medium heat until they have released all of their moisture and evaporated from the pan. There should be no more water in the pan.Spread the other 1/2 tablespoon of cooking oil into a 9-inch cake pan. Layer mushrooms, spinach and crumbled feta on the pie plate.



In a large bowl, whisk together eggs, parmesan, pepper and milk. Pour the egg mixture over the spinach, mushrooms and feta in the tart tin. Top with the grated mozzarella.Bake the crustless quiche in a preheated oven at 180°C for about 50 minutes or until the top is golden brown and the internal temperature reaches 70°C. Cut and enjoy!

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