Description
A light and savory quiche packed with spinach, mushrooms, and tangy feta cheese, baked without a crust for a simple, low-carb meal perfect for brunch or dinner.
Ingredients
- 6 large eggs
- 1 cup whole milk
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 3 minutes.
- Add mushrooms and cook until tender, then stir in spinach until wilted. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, milk, salt, pepper, and oregano until well combined.
- Stir the cooked vegetable mixture, feta cheese, and Parmesan cheese into the egg mixture.
- Pour the mixture into the prepared pie dish and bake for 30-35 minutes, or until the center is set and the top is golden brown.
- Let cool for 5 minutes before slicing and serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American