Spinach, Mushroom and Feta Crustless Quiche

(from Lucianolinda’s recipe box)

Recommend using fresh vegetables that are in season, and less expensive. Sauté them with the mushrooms.

Source: Relish magazine

Serves 6 people

Categories: Eggs /Cheese

Ingredients

  • Cooking spray
  • 8 oz. fresh button mushrooms
  • 1/2 tsp. minced garlic
  • 1/2 tsp. salt, divided
  • Fresh ground black pepper
  • 1 (10 oz.) box frozen spinach, thawed and drained
  • 2 oz. crumbled feta cheese
  • 4 eggs
  • 1 cup whole milk
  • 1/4 cup grated Parmesan
  • 1/2 cup shredded mozzarella

Directions

  1. Preheat oven to 350 degrees.

  2. Spray a large skillet with cooking spray. Rinse mushrooms and slice thinly. Place in pan and cook over medium-high heat. Add garlic, and sprinkle with half the salt and pepper. Cook mushrooms until no more water remains on bottom of the pan, 5 to 7 minutes.

  3. Spray a 9-inhc pi pan with cooking spray. Squeeze spinach to remove water. Spread in pan. Place mushrooms and feta on top.

  4. In a medium bowl, whisk eggs until smooth. Add milk, Parmesan, remaining salt and another sprinkle of pepper. Whisk to combine. Pour over mushrooms and feta. Sprinkle mozzarella on top. Bake 45 to 60 minutes, until golden brown on top and the center is set. let cool slightly. Slice and serve

  5. per serving: 150 cal., 10g fat, 145mg. cholesterol, 12g protein, 5g carbs., 1g fiber, 510mg. sodium

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