Description
A savory, low-carb crustless quiche packed with fresh spinach, earthy mushrooms, and tangy feta cheese. Perfect for breakfast, brunch, or a light dinner.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 6 large eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 4 ounces feta cheese, crumbled
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish with butter or non-stick spray.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes.
- Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add spinach in batches, wilting it down. Cook until all spinach is wilted and excess moisture has evaporated.
- In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, and nutmeg.
- Spread the cooked vegetables evenly in the prepared pie dish. Sprinkle feta and mozzarella cheese on top.
- Pour the egg mixture over the vegetables and cheese, gently pressing down to ensure even distribution.
- Bake for 25-30 minutes, or until the center is set and the top is golden brown.
- Let cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For a richer flavor, substitute half the milk with additional heavy cream. This quiche is also delicious with added herbs like thyme or dill.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American