Spinach and Mushroom Crustless Quiche

Beth says she is a big fan of savory breakfast dishes, and this Spinach and Mushroom Crustless Quiche might be her new favorite! It’s very filling, full of vegetables, and doesn’t leave her with a carb hangover. You can serve it up at brunch or eat it for lunch or dinner, so give this recipe for crustless quiche a try the next time you want to prepare something special. She promises it’s worth the effort! From budgetbytes.com . I made it 9/17/23 and give it: ★ ★ ★ ★

Spinach and Mushroom Crustless Quiche


Ingredients:

1 10oz. box frozen chopped spinach
8 oz. mushrooms
1 clove garlic, minced
1/8 tsp salt
1 Tbsp cooking oil, divided
2 oz. feta cheese
4 large eggs
1/4 cup grated Parmesan (if tolerated)
1/4 tsp pepper (if tolerated)
1 cup milk
1/2 cup shredded mozzarella


Directions:

1. Preheat the oven to 350ºF. Thaw and squeeze as much moisture out the spinach as possible.

2. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.

3. Add the mushrooms, garlic, salt, and a ½ Tbsp cooking oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture and it has evaporated from the skillet. No water should remain in the skillet.

4. Brush the other ½ Tbsp cooking oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and crumbled feta into the pie plate.

5. In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.

6. Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.

7. Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 160ºF. Slice and enjoy!


NOTES:
I made mine with 8 oz. can of mushroom stems and pieces (drained well) and 1/8 teaspoon garlic powder (I skipped step #2). YUM!