Crustless Spinach and Mushroom Quiche recipe

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Ingredients

1 ½ teaspoons olive oil
5 green onions, chopped
2 cloves garlic, finely chopped
1 (6 ounce) bag fresh baby spinach
1 ½ teaspoons olive oil
8 fresh mushrooms, sliced
4 eggs
8 ounces sheep-milk feta cheese, crumbled
1 pound jalapeno yogurt cheese, shredded

Nutrition Info

341.8 calories
carbohydrate: 3.6 g
cholesterol: 158.7 mg
fat: 26.7 g
fiber: 0.9 g
protein: 20.7 g
saturatedFat: 15.4 g
servingSize: -
sodium: 735.2 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Heat 1 1/2 teaspoon olive oil in a nonstick oven-safe skillet over medium heat, cook and stir green onions and garlic in the hot oil until the garlic is fragrant but not browned, about 1 minute. Stir in spinach, cover skillet, and cook until spinach is wilted, about 5 minutes. Transfer spinach to a large bowl.

  3. Heat 1 1/2 teaspoon olive oil in same skillet and turn heat to medium-high. Cook and stir mushrooms until lightly browned, about 5 minutes, remove from heat.

  4. Squeeze any moisture from spinach mixture and stir into mushrooms. Beat eggs in a bowl until thoroughly combined. Stir eggs into the spinach-mushroom mixture, thoroughly stir in feta and jalapeno yogurt cheeses.

  5. Spoon the mixture back into the skillet, use a spoon to level surface. Wipe any filling from edge of skillet above the filling with a paper towel.

  6. Bake in the preheated oven until the quiche is golden brown, about 45 minutes. Let cool slightly before cutting into slices.

Recipe Yield

1 quiche

Recipe Note

I decided to make a quiche so I could have something delicious to eat in the mornings for breakfast. I searched the web and found a few quiche recipes and then adapted my own from the basic ingredients. This was, to my surprise, super easy AND super delicious. Use lactose-free margarine instead of olive oil if desired, and jalapeno yogurt cheese, goat-milk Cheddar, or some combination. Enjoy!

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