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.
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American, French
Total Cost: $5.89 recipe / $0.98 serving
110oz. boxfrozen chopped spinach$1.00
1Tbspcooking oil, divided$0.04
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!