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Spinach, Mushroom, and Feta Crustless Quiche

Servings: 6

Ingredients

  • 16 ounces fresh spinach
  • 8 ounces baby Bella mushrooms sliced thin
  • 4 eggs
  • 3 T white rice flour
  • ¼ cup Parmesan cheese
  • 1 t salt
  • ¼ t garlic powder
  • ¼ t pepper
  • 1 cup 2% milk (or soy milk)
  • 2 ounces feta cheese crumbled

Instructions

  • Preheat the oven and prep the baking dish - Preheat the oven to 375℉, 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.
  • Make the custard - In a large bowl, whisk together the eggs, flour, 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 35 minutes or until it's golden brown on top and the internal temperature reaches 160 degrees. Let rest briefly, then slice and serve.