Spinach, Mushroom and Feta Crustless Quiche

I have been wanting to try a new breakfast dish that I can make ahead of time and heat up for a few easy weekday mornings or even for a crowd for our ski weekends in VT!

So I have been searching Pinterest for just the thing! And I think this Spinach, Mushroom and Feta Cruststless Quiche I found pinned by Budget Bytes is perfect! Great for me to quickly heat up and enjoy by the slice during the week and great for an easy ski weekend breakfast for everyone! And, turns out it's easy and cheap to make and delicious too!

I had A LOT of fun making this with my son! It was our first time cooking in the kitchen together (while he was awake and alert). It made me even more excited for all of the fun we are going to have in the kitchen together in the years to come, just listening to music and experimenting with food.. and eating it! 

Spinach, Mushroom and Feta Crustless Quiche

What You'll Need
4 large eggs
8 oz mushrooms - thinly sliced
1 box frozen spinach (10 oz) - thawed
1 cup milk
2 oz feta cheese
1/4 cup grated parmesan
1/2 cup shredded mozzarella
1 garlic clove - minced
salt and pepper to taste

Directions

Preheat oven to 350 degrees.
1. Cook mushrooms and minced garlic in skillet coated with non-stick spray on medium-high heat. Saute mushrooms for about 5 - 7 minutes. Season with salt and pepper as desired.

Next, drain excess water from thawed spinach and combine with cooked mushrooms and garlic. Add feta cheese. Spread onto the bottom of greased pie dish.

2. In a medium bowl, whisk together the eggs, milk, parmesan. Sprinkle with pepper. Pour this mixture into the pie dish over the spinach, mushrooms and feta.

3. Sprinkle the shredded mozzarella cheese over the top. Bake for 45 minutes or until golden brown on top and the center is solid.

Enjoy! OR Cover and refrigerate to be heated up and enjoyed at a later time :)

Comments

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