Description
A rich and savory crustless quiche loaded with fresh spinach, earthy mushrooms, and creamy feta cheese. Perfect for a quick breakfast, brunch, or light dinner.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 3 cups 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 garlic powder
- 1/4 teaspoon dried oregano
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan.
- Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, about 4 minutes. Add mushrooms and cook until golden and moisture evaporates, about 6 minutes.
- Add spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, garlic powder, and oregano.
- Spread the cooked vegetable mixture evenly in the prepared pie dish. Sprinkle crumbled feta and mozzarella over the vegetables.
- Pour the egg mixture over the vegetables and cheese, ensuring even coverage. Gently stir with a fork to distribute ingredients if needed.
- Bake for 30–35 minutes, or until the quiche is set in the center and lightly golden on top. A knife inserted in the center should come out clean.
- Let cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For a lower-fat version, substitute milk for the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Main
- Cuisine: American