Spinach Mushroom and Feta Crustless Quiche Recipe

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Spinach Mushroom and Feta Crustless Quiche Recipe

Spinach Mushroom and Feta Crustless Quiche Recipe

I like my breakfast to be little extra salt and this Spinach Mushroom and Feta Crustless Quiche is strictly what I always search for. It might be anyone’s new favorite. and therefore the plus point is its filling is often altered with numerous ideas and one can have it in dinner also after a fast microwave reheat process. it's slightly different from frittatas as both are baked eggs. But this contains a lot of cream and milk and ready in the oven only while frittatas are often cooked on the stovetop and contain no milk and cream.

The best thing is you'll warm it up in the microwave for a protein-packed dinner also but confirm you simply warm it and not make it piping hot within the microwave because the eggs will become a rubbery texture. I will be able to suggest you to not freeze it but you'll refrigerate the quiche for up to 4 days. But if you freeze it then confirm you thaw it in refrigerate overnight before reheating in the microwave. 

Let’s go to the recipe preparation.



⍟ 08 oz. button mushrooms

⍟ 01 clove garlic, minced

⍟ 04 large eggs

⍟ 02 oz. feta cheese

⍟ 01 cup milk

⍟ 10 oz. box frozen spinach, thawed

⍟ 1/4 cup Parmesan, grated

⍟ 1/2 cup shredded mozzarella

⍟ Pepper and salt to taste


⌾ Step 01

Preheat the oven at 350ºF.
Rinse out all the dirt and impurities from mushrooms and cut them in thin slices and chop the garlic. Squeeze out the additional moisture from defrosted spinach leaves.

⌾ Step 02

Take a non-stick skillet and grease with oil spray. add garlic, mushrooms with a pinch of salt and cook until the mushrooms and garlic are sautéed and the additional moisture is evaporated.

Grease a pie dish with oil spray and place thawed spinach at rock bottom of the dish, mushrooms on top of it and sprinkle crushed feta over the mushrooms.

⌾ Step 03

In another bowl, whisk eggs with parmesan and milk with a pinch of black pepper. And toss off the egg mixture over mushroom and spinach and canopy with shredded mozzarella cheese.
Put the dish in the oven and bake for 45 to 50 minutes or until it's fully cooked. Remove from the oven and serve

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