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Spinach, Mushroom & Feta Crustless Quiche

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Easy and simple breakfast quiche.

Ingredients

  • 10 ounces, weight Frozen Spinach (defrosted And Drained)
  • 8 ounces, weight Fresh Mushrooms
  • ½ teaspoons Garlic, Minced
  • 2 ounces, weight Feta Cheese, Crumbled
  • 5  Eggs
  • 8 ounces, fluid Unsweetened Vanilla Almond Milk
  • ⅛ cups Parmesan Cheese, Freshly Grated
  • ⅛ cups Mozzarella Cheese, Shredded
  • Salt And Pepper, to taste

Preparation

1. Preheat your oven to 350 degrees F. If your frozen spinach is not already thawed, thaw it in the microwave according to package instructions. Empty the box into a colander and let it drain while you begin to prepare the rest.

2. Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray. Add the minced garlic and a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).

3. Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.

4. In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking). Pour this mixture into the pie dish over the spinach, mushrooms and feta.

5. Sprinkle the shredded mozzarella cheese over the top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

One Comment

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katief1002 on 2.27.2012

In the oven now…smells delicious!! I used skim milk instead of almond because it’s what I had. Sure it will still be scrummptious!

2 Reviews

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April Radke on 6.13.2012

I love it and have made it several times now (for breakfast and dinner). The only thing is the mushrooms are tough and leathery if you actually cook them that long; be gentle with your fungi.

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katief1002 on 2.27.2012

Super yum!! Only change I made was using skim milk instead of the almond because it’s what I had, and I’m sure I used more mozzarella…I didn’t measure it but tend to have a heavy hand when it comes to cheese. ;-)

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