You don’t even miss the crust in this cheesy, veggie-filled quiche!
Preheat oven to 350ºF.
In a colander, rinse and thaw the spinach. Press out excess water with your hands. In a pan over medium/low heat, sauté butter with the garlic and chopped mushrooms. After 5 minutes, add the spinach and saute 3 more minutes.
In a large bowl, whisk the eggs and add milk and Parmesan. Season with salt and pepper. Spray a pie plate with nonstick spray and cover with mushroom and onion mixture. Cover with feta, then add the egg mixture and salt and pepper. Top with shredded mozzarella to cover the eggs. Then sprinkle on green onions and arrange asparagus on top.
Bake uncovered for 45 minutes at 350ºF. Bake for 5-10 more minutes covered with tinfoil. Once it is set, take out of the oven and let sit for 5-10 more minutes.
Slice and enjoy!
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I am on a low carb diet and this quiche was the bomb! I loved it. I added chopped ham, onions & mushrooms to it and replaced the milk with cream and water (due to low carb) and it turned out so great. I also used drained, canned asparagus and subbed the cheese with monterey jack. It was just really tasty. Will make again.
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