Description
A savory, low-carb crustless quiche loaded with fresh spinach, earthy mushrooms, and creamy feta cheese. Perfect for breakfast, brunch, or a light dinner.
Ingredients
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 3 cups fresh spinach, chopped
- 6 large eggs
- 1 cup milk (or heavy cream for richer texture)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese (optional)
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 mushrooms and onion, sauté until mushrooms are golden and onion is soft, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant.
- Add spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg until well combined.
- Spread the spinach-mushroom mixture evenly in the prepared pie dish. Sprinkle with feta cheese (and mozzarella if using).
- Pour the egg mixture over the filling, making sure everything is evenly distributed.
- Bake for 30-35 minutes, or until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing and serving.
Notes
You can customize the seasonings to taste. Add herbs like thyme or dill for extra flavor. For a dairy-free version, substitute milk with unsweetened almond milk and omit the cheese or use dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Main
- Cuisine: American