CRUSTLESS SPINACH AND MUSHROOM QUICHE
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!
Provided by ChefChris
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven until the quiche is golden brown, about 45 minutes. Let cool slightly before cutting into slices.
Nutrition Facts : Calories 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, Sodium 735.2 mg, Sugar 2 g
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