This Spinach Mushroom and Feta Crustless Quiche is a perfect combination of hearty and healthy ingredients that can be enjoyed any time of the day. Without the need for a crust, it’s a lighter option yet still packed with flavor. The savory mushrooms, tender spinach, and tangy feta cheese blend together seamlessly, creating a satisfying and nutritious dish. Perfect for brunch, lunch, or even a light dinner, this quiche is easy to prepare and can be customized with other vegetables or proteins to suit your taste.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 cup sliced mushrooms
- 3 cups fresh spinach
- 5 large eggs
- 1/2 cup milk (or half-and-half for creamier texture)
- 1/2 cup crumbled feta cheese
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon nutmeg (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or quiche dish.
- Sauté Vegetables: In a medium-sized skillet, heat the olive oil over medium heat. Add the onions and mushrooms, cooking until the mushrooms release their moisture and the onions are translucent, about 5-7 minutes. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, nutmeg (if using), salt, and pepper.
- Combine: Stir the sautéed vegetables into the egg mixture. Add the crumbled feta cheese and stir gently to combine.
- Bake: Pour the mixture into the prepared pie dish. Bake for 35-40 minutes or until the quiche is set in the center and lightly golden on top.
- Serve: Let the quiche cool for a few minutes before slicing. Serve warm, and enjoy!
This quiche can be stored in the refrigerator for up to 3 days and reheated as needed.
