SPINACH & MUSHROOM CRUSTLESS QUICHE RECIPE - (4.5/5)

Spinach & Mushroom Crustless Quiche Recipe - (4.5/5) image

Provided by á-77268

Number Of Ingredients 11

1 cup fresh mushrooms, diced
1/2 teaspoon garlic, minced
Non-stick spray
1 (10-ounce) box spinach, frozen and thawed
4 large eggs
1 cup Almond milk regular, unsweetened
2 ounces feta cheese
1/4 cup parmesan, grated
1/2 cup mozzarella, shredded
Salt, to taste
Pepper, to taste

Steps:

Preheat your oven to 350°F. Empty the box of thawed spinach into a colander and let it drain. Rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Add the cooked mushrooms and crumbled feta. In a medium bowl whisk together the eggs until fairly smooth. Add the almond milk, parmesan and a pinch of pepper. Whisk to combine. Pour this mixture into the pie dish over the spinach, mushrooms, and feta. Sprinkle the shredded mozzarella cheese over top. Bake the quiche until it is golden brown on top and the center is solid. about 45 minutes. Slice and serve!