Spinach, Mushroom and Feta Crustless Quiche

Prep time: 15 mins / Cook time: 30 mins / Yield: 6 servings
  • 8 oz (small) canned button (or pieces and stems) mushrooms - fresh mushrooms can also be used

  • 10 oz box frozen spinach, thawed. We prefer to use 2 large hands full of fresh spinach. It must be wilted (use some water) in a non-stick saucepan.

  • 6 large eggs

  • 1 cup milk

  • 2 oz (56 g) feta cheese

  • ¼ cup grated parmesan

  • ¼ cup grated cheddar (we seldom add cheddar) — you can use any other white cheese

  • ½ cup shredded mozzarella

  • ¼ cup pieces of ham, or leftover breakfast sausage, or bacon (the meat is optional)

  • ¼ cup chopped spring/green onions

  • a couple of halved cherry tomatoes

  • pepper to taste

Preheat the oven to 350ºF (180°C).

  1.  Squeeze the excess moisture from the thawed or wilted spinach. Rinse any dirt or debris from fresh mushrooms, then slice thinly.

  2.  If not using canned mushrooms; add fresh mushrooms to a non-stick saucepan spritzed lightly with non-stick spray. Sauté the mushrooms until soft and all their moisture has evaporated away (5-7 minutes).

  3.  Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. You can also put fresh spinach in the pie dish and microwave for 1-2 minutes to wilt.

  4.  Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.

  5.  Next add the ham, parmesan, and cheddar.

  6.  In a medium bowl, whisk together the eggs and milk. Season lightly with pepper.

  7.  Pour the egg mixture over the vegetables and cheese in the pie dish.

  8.  Add spring onions and tomatoes.

  9.  Top with the shredded mozzarella.

  10.  Bake the crustless quiche for 30 minutes, or until the top is golden brown (ovens may vary). Cut into 4 or 6 slices and serve.

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