Spinach Mushroom and Feta Crustless Quiche
This easy, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and big on flavor. This veggie-filled breakfast will keep you full and happy.
Servings: 6 slices
Ingredients
- 1 10oz. box frozen chopped spinach $1.34
- 8 oz. mushrooms $1.97
- 1 clove garlic, minced $0.04
- 1/8 tsp salt $0.01
- 1 Tbsp cooking oil, divided $0.04
- 2 oz. feta cheese $1.26
- 4 large eggs $2.43
- 1/4 cup grated Parmesan $1.46
- 1/4 tsp pepper $0.04
- 1 cup milk $0.18
- 1/2 cup shredded mozzarella $1.17
Instructions
- Preheat the oven to 350ºF. Thaw and squeeze as much moisture out the spinach as possible.
- Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
- 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.
- Brush the other ½ Tbsp cooking oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and crumbled feta into the pie plate.
- In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.
- Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
- 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!
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Nutrition
Serving: 1slice | Calories: 187kcal | Carbohydrates: 6g | Protein: 13g | Fat: 13g | Sodium: 378mg | Fiber: 2g