RECIPES
Spinach, Mushroom and Feta Crustless Quiche
Prep time: 15 mins / Cook time: 30 mins / Yield: 6 servings
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8 oz (small) canned button (or pieces and stems) mushrooms - fresh mushrooms can also be used
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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.
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6 large eggs
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1 cup milk
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2 oz (56 g) feta cheese
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¼ cup grated parmesan
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¼ cup grated cheddar (we seldom add cheddar) — you can use any other white cheese
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½ cup shredded mozzarella
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¼ cup pieces of ham, or leftover breakfast sausage, or bacon (the meat is optional)
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¼ cup chopped spring/green onions
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a couple of halved cherry tomatoes
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pepper to taste
Preheat the oven to 350ºF (180°C).
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Squeeze the excess moisture from the thawed or wilted spinach. Rinse any dirt or debris from fresh mushrooms, then slice thinly.
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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).
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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.
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Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
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Next add the ham, parmesan, and cheddar.
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In a medium bowl, whisk together the eggs and milk. Season lightly with pepper.
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Pour the egg mixture over the vegetables and cheese in the pie dish.
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Add spring onions and tomatoes.
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Top with the shredded mozzarella.
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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.