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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.
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 50 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●whisk
- ●bowl
📝 Preparation Steps
1
Thaw
2
Preheat the oven to 350ºF. Thaw and squeeze as much moisture out the spinach as possible.
3
Prep
4
Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
5
Saute
6
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.
cooking oil (divided, (any neutral-flavored oil) $0.04)1 Tbsp
7
Brush the other ½ Tbsp cooking oil inside a 9-inch pie plate.**** Layer the mushrooms, spinach, and crumbled feta into the pie plate.
cooking oil (divided, (any neutral-flavored oil) $0.04)1 Tbsp
8
Whisk
9
In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.
large eggs ($0.56**)4milk ($0.18***)1 cup
10
Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
11
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!
Nutrition Facts
calories
173 kcal
fat Content
12 g
serving Size
1 slice
fiber Content
0.4 g
sodium Content
353 mg
protein Content
11 g
carbohydrate Content
5 g
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