Wednesday, February 26, 2014

Spinach Mushroom Feta Quiche (crustless)

Gordon, Hal and I were fighting over the leftovers.

  • 8 oz. fresh mushrooms, sliced thinly
  • 1 clove of garlic, minced
  • 1 (10 oz.) box frozen spinach, defrosted and drained
  • 4 large eggs
  • 1 cup milk
  • 2 oz. feta cheese
  • ¼ cup grated parmesan
  • ½ cup shredded mozzarella
  • salt & pepper
Preheat your oven to 350 degrees. 
In a skillet coated with non-stick spray, saute the mushrooms, garlic, a little salt and pepper on medium-high heat until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
Meanwhile, In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of salt and pepper. Whisk to combine.
Spray a pie dish with non-stick spray. Spread out the spinach on the bottom of the pie dish. 
Add the cooked mushrooms, then the crumbled feta.
Pour the egg/milk mixture into the pie dish over the spinach, mushrooms, and feta.
Sprinkle the shredded mozzarella cheese over top. Top with a bit more salt and pepper
Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. This could take between 40-55 minutes.