Description
Rustic charm defines the spinach mushroom feta crustless quiche, perfect for breakfast or brunch. A delightful combination of earthy mushrooms and vibrant spinach creates a satisfying dish that caters to gluten-free preferences while ensuring every bite is packed with flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach
- ¼ cup diced onion
- 4 ounces crumbled feta cheese
- 8 large eggs
- 1 cup milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- Cooking spray
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pie dish.
- Heat olive oil in a skillet over medium heat. Sauté mushrooms and onions until golden and translucent (5-7 minutes). Add spinach and cook until wilted. Let cool slightly.
- In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and thyme. Stir in crumbled feta and the cooked vegetables.
- Pour the mixture into the prepared pie dish. Bake for 35-40 minutes until set and golden brown.
- Cool slightly before slicing. Serve warm or at room temperature, garnished with additional feta or herbs.
Notes
Pair the quiche with a light salad for a refreshing contrast.
A sprinkle of fresh herbs on top enhances both flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 360 kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 560mg