Name: Spinach Mushroom and Feta Crustless Quiche
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American, French
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)

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.

1 hr 5 min total 15 min prep 50 min cook 6 173 cal

Instructions

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1 Preheat the oven to 350ºF. Thaw and squeeze as much moisture out the spinach as possible.
2 Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
3 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.
4 Brush the other ½ Tbsp cooking oil inside a 9-inch pie plate.**** Layer the mushrooms, spinach, and crumbled feta into the pie plate.
5 In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.
6 Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
7 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!