SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

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I’m a big fan of savory breakfasts and this Spinach Mushroom and Feta Crustless Quiche might be my new favorite. It has endless possibilities and is a cinch to make. …plus, it reheats well in the microwave for a quick dinner!

A quiche is basically an egg and milk custard filled with all sorts of other things (usually cheese and vegetables). Traditionally, quiches are baked into a pie crust but I felt that I had enough cheese in here to cover my fat ration for the day so I just skipped the crust. If you want your quiche in a crust, make this super simple 60 second pie crust.

To make this recipe extra economical, use vegetables that are in season and on sale for a low price. You can do bell peppers, squash, broccoli, anything. I had some mushrooms that I had planned to use for my slow cooker marinara, but forgot about, so I used them in this.

I also had leftover feta, parmesan, and mozzarella, so in they went! Lastly, I bought a super inexpensive box of frozen spinach. I probably went overboard on the cheese but I had it on hand, so I had to use it up!

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE
SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

INGREDIENTS :

  • 8 oz. button mushrooms $1.99
  • 1 clove garlic, minced $0.08
  • 10 oz. box frozen spinach, thawed $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
  • Salt & pepper to taste $0.05

INSTRUCTIONS :

  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach.
  2. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  3. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-skillet spritzed lightly with non-stick spray (or a splash of cooking oil).
  4. Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  5. Coat a 9-inch pie dish with non-stick spray.
  6. Place the squeeze-dried spinach in the bottom of the pie dish.
  7. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
  8. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper.
  9. Pour the egg mixture over the vegetables and feta in the pie dish.
  10. Top with the shredded mozzarella.

You can find complete recipes of this SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE in budgetbytes.com

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