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Spinach Mushroom and Feta Crustless Quiche

A quick and easy crustless quiche filled with sautéed spinach, mushrooms, and feta cheese, perfect for any meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Lunch
Cuisine: American, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs Ensure they are fresh for better flavor.
  • 1 cup milk
  • 1 cup fresh spinach, chopped Lightly wilt for vibrant color.
  • 1 cup mushrooms, sliced Sauté for best flavor.
  • 1 cup feta cheese, crumbled Can substitute with goat cheese or sharp cheddar.
  • 1 small onion, diced
  • Salt and pepper to taste
  • Olive oil for cooking For sautéing the 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 and cook until wilted.
  4. In a bowl, whisk together the eggs, milk, salt, and pepper.
  5. Stir the sautéed vegetables and feta cheese into the egg mixture.
  6. Pour the mixture into a greased pie dish.
  7. Bake for 30-35 minutes, or until the quiche is set and slightly golden on top.
  8. Let it cool for a few minutes before slicing and serving.

Notes

For presentation, cut into wedges and serve warm with a dollop of Greek yogurt or sour cream. Pairs well with a fresh side salad. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.