?> Spinach, Mushroom & Feta Quiche Recipe | Recipe MothersRecipe Mothers

Spinach, Mushroom & Feta Quiche Recipe

2014-01-17
a26366df74ec529032f088f955ef88a4
  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 60m

This delectable recipe is for a crustless quiche. In our opinion this is a much healthier way to go, and the quiche is still delicious!

a26366df74ec529032f088f955ef88a4

Ingredients
  • 8 oz. fresh mushrooms $1.99
  • ½ tsp minced garlic $0.06
  • as needed non-stick spray $0.02
  • 1 (10 oz.) box frozen spinach $1.09
  • 4 large eggs $0.83
  • 1 cup milk $0.39
  • 2 oz. feta cheese $0.87
  • ¼ cup grated parmesan $0.39
  • ½ cup shredded mozzarella $0.50
  • to taste salt & pepper $0.05
Instructions
  1. Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
  2. Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
  3. Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.
  4. In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
  5. Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!
Average Member Rating

(3.4 / 5)

3.4 5 16
Rate this recipe

16 people rated this recipe

Related Recipes:
  • roasted-butternut-squash-and-apples-with-maple-glazed-pecans-10400064rca-ss

    Roasted Squash And Apples With Maple Glazed Pecans

  • e6f62d2240730126ceeb9cfc11a30584

    Lemon Cilantro Avocado Pasta Salad

  • 1e77ab15b0ebd8de7cd4f56009c32bf0

    Easy Vegetarian Chowmein

  • 3292ab09910fb07da2911846be6f9028

    Vegan Sweet Potato & Lentil Chili

  • Slow-Cooker-Vegetarian-Lasagna-Soup-FoodieCrush.com-17

    Slow Cooker Vegetarian Lasagna Soup

Recipe Comments

Comments (10)

  1. posted by Meghan on February 19, 2014

    Could you use fresh spinach?

      Reply
  2. posted by Meghan on February 19, 2014

    Could you use fresh spinach?

      Reply
  3. posted by Chef Marielle on February 19, 2014

    Yes but I would pre-cook the spinach with a little water & oil. just a couple drops should be fine

      Reply
  4. posted by Chef Marielle on February 19, 2014

    Yes but I would pre-cook the spinach with a little water & oil. just a couple drops should be fine

      Reply
  5. posted by Meghan on February 19, 2014

    Excellent thank you!!!

      Reply
  6. posted by Meghan on February 19, 2014

    Excellent thank you!!!

      Reply
  7. posted by Meghan on February 19, 2014

    This is the best flipping recipe ever sooooo good like so good

      Reply
  8. posted by Meghan on February 19, 2014

    This is the best flipping recipe ever sooooo good like so good

      Reply

Post A Comment