Spinach, Mushroom, and Feta Crustless Quiche
Servings: 6
Ingredients
- 16 ounces fresh spinach
- 8 ounces baby Bella mushrooms sliced thin
- 2 ounces feta cheese crumbled
- 1 cup milk or substitute half-and half
- 4 eggs
- ¼ cup Parmesan cheese
- 1 t salt
- ¼ t garlic powder
- ¼ t pepper
Instructions
- Preheat the oven and prep the baking dish - Preheat the oven to 350 degrees, convection bake setting. Generously butter the baking dish or spritz with a scant amount of oil.
- Prep the veg - Sauté the spinach and mushrooms separately. Sprinkle the spinach with a bit of salt, and sauté until it wilts. Cool and squeeze out as much moisture as possible. Sprinkle the mushrooms with salt and sauté in a dry pan (no butter or oil). Sauté until the mushrooms soften and release their moisture, then continue cooking until the moisture evaporates.
- Whisk the eggs and milk together - In a large bowl, whisk together the eggs, Parmesan, salt, pepper, garlic powder, and milk.
- Fill the baking dish - Spread the spinach, mushrooms, and crumbled feta in the bottom of the dish. Pour the egg mixture over the veg mixture, and poke around with a fork to allow it to seep in and around the veg.
- Bake and serve - Bake the quiche for about 45 minutes or until it's golden brown on top and the internal temperature reaches 160 degrees. Let rest briefly, then slice and serve.