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
Calories: 173kcal
Equipment
- 9'' Glass Pie Plate
Ingredients
- 10 oz. box frozen chopped spinach thawed and squeezed, $1.26*
- 8 oz. mushrooms $1.74
- 1 garlic clove minced, $0.08
- ⅛ tsp salt $0.01
- 1 Tbsp cooking oil divided, (any neutral-flavored oil) $0.04
- 2 oz. feta cheese $1.36
- 4 large eggs $0.56**
- ¼ cup Parmesan cheese grated, $1.46
- ¼ tsp black pepper freshly cracked, $0.04
- 1 cup milk $0.18***
- ½ cup mozzarella cheese shredded, $0.98
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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Video
Notes
*Be sure to thaw the frozen spinach and give it a good squeeze to remove excess moisture (otherwise, you'll end up with a watery quiche). You can also use fresh spinach, with a 1 lb. bag of fresh spinach being equivalent to a 10-oz package of frozen spinach once cooked down. I recommend sautéing the fresh spinach first to cook the moisture out.
**I use four large eggs as the base of this no crust quiche. Using larger or smaller eggs will affect the final results, so I recommend sticking with large eggs for this recipe.
***The milk thins out the egg mixture to create a deliciously soft texture when baked. I usually use whole milk or 2%, but some of our readers have successfully used half and half and 1% milk. Almond milk will also work for a dairy-free option.
****I use a 9-inch glass pie plate. A larger dish will make a thinner quiche that cooks faster, while a smaller dish will likely overflow unless you reduce the ingredients. A glass or ceramic pie plate will work here. Metal pans tend to heat faster, so it may brown more at the edges before the center is cooked through.
Nutrition
Serving: 1slice | Calories: 173kcal | Carbohydrates: 5g | Protein: 11g | Fat: 12g | Sodium: 353mg | Fiber: 0.4g