I like my breakfast to be little extra savoury and this Spinach Mushroom and Feta Crustless Quiche is exactly what I always look for. It could be anyone’s new favorite. And the plus point is its filling can be altered with numerous ideas and one can have it in dinner as well after a quick microwave reheat process. It is slightly different from frittatas as both are baked eggs. But this contains a lot of cream n milk and prepared in oven only while frittatas can be cooked on stove top and contain no milk n cream.
Best thing is you can warm it up in microwave oven for protein packed dinner as well but make sure you only warm it and not make it piping hot in the microwave because the eggs will turn into rubbery texture. I will suggest you to not to freeze it but you can refrigerate the quiche for upto 4 days. But if you freeze it than make sure you thaw it in refrigerate overnight before reheating in microwave. Let’s jump into the recipe preparation.
- 8 oz. button mushrooms
- 1 clove garlic, minced
- 4 large eggs
- 2 oz. feta cheese
- 1 cup milk
- 1 10oz. box frozen spinach, thawed
- 1/4 cup Parmesan, grated
- 1/2 cup shredded mozzarella
- Pepper and salt to taste
Preheat the oven at 350ºF.
Rinse out all the dirt and impurities from mushrooms and cut them in thin slices and chop the garlic. Squeeze out the extra moisture from defrosted spinach leaves.
Take a non-stick skillet and grease with oil spray. Toss in garlic, mushrooms with a pinch of salt and cook until the mushrooms and garlic are sautéed and all the extra moisture is evaporated.
Grease a pie dish with oil spray and place thawed spinach at the bottom of the dish, mushrooms on top of it and sprinkle crushed feta over the mushrooms.
In another bowl, whisk eggs with parmesan and milk with a pinch of black pepper. And pour down the egg mixture over mushroom and spinach and cover with shredded mozzarella cheese.
Put the dish in oven and bake for 45 to 50 minutes or until it is fully cooked. Remove from the oven and serve.