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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Spinach, Mushroom, and Feta Crustless Quiche Recipe

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This recipe for Spinach, Mushroom, and Feta Crustless Quiche is from The Wilkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. mushrooms, sliced
1 clove garlic, minced
1 10-oz. box frozen spinach, thawed*
4 large eggs
1 c. milk
2 oz. feta cheese
1/4 c. parmesan cheese, grated
1/2 c. mozzarella cheese, shredded
Salt and pepper to taste

*Fresh cooked spinach works, too.
Directions:
Directions:
1. Preheat oven to 350º.
2. Squeeze the excess moisture from the thawed spinach. Set aside.
3. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
4. Add the mushrooms, garlic, and a pinch of salt and pepper to a skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated (5-7 minutes).
5. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
6. In a medium bowl, whisk together the eggs, milk, and parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
7. Bake crustless quiche for 45-55 minutes, or until the top is golden brown. Cut into 6 slices and serve.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This works really well with any combination of vegetables and cheese. Very versatile!!

 

 

 

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