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Delicious Spinach Mushroom and Feta Crustless Quiche on a plate

Spinach Mushroom and Feta Crustless Quiche

This crustless quiche is a quick, creamy, and flavorful dish featuring savory mushrooms, fresh spinach, and crumbled feta, all cooked in one pan with minimal effort.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs Use large eggs for best results.
  • 1 cup milk
  • 1 cup fresh spinach, chopped Chop the spinach for even cooking.
  • 1 cup mushrooms, sliced Use any variety of mushrooms.
  • 1 cup feta cheese, crumbled Can substitute with goat cheese for a tangy twist.
  • 1 small onion, diced
  • to taste Salt
  • to taste Pepper
  • 1 tablespoon olive oil For sautéing vegetables.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, heat olive oil over medium heat and sauté the onions and mushrooms until soft.
  3. Add the spinach to the skillet and cook until wilted.
Mixing Ingredients
  1. In a bowl, whisk together the eggs, milk, salt, and pepper.
  2. Stir the sautéed vegetables and feta cheese into the egg mixture.
Baking
  1. Pour the mixture into a greased pie dish.
  2. Bake for 30-35 minutes, or until the quiche is set and slightly golden on top.
  3. Let it cool for a few minutes before slicing and serving.

Notes

Serve warm or at room temperature. Best with a side salad and a drizzle of balsamic glaze. Can store in the fridge for 3-4 days or freeze for up to 2 months.