Description
A savory, low-carb crustless quiche loaded 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
- 2 cups sliced mushrooms
- 3 cups fresh spinach, roughly chopped
- 6 large eggs
- 1 cup heavy cream
- 1 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or a 10-inch tart pan.
- Heat olive oil in a large skillet over medium heat. Add onion and mushrooms; cook until mushrooms are browned and moisture has evaporated, about 7-8 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, heavy cream, garlic powder, salt, and pepper.
- Stir in the cooked vegetable mixture, crumbled feta, and shredded mozzarella. Mix well.
- Pour the mixture into the prepared pie dish and spread evenly.
- Bake for 30-35 minutes, or until the quiche is set in the center and the top is lightly golden.
- Let it cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. Add a pinch of nutmeg for extra depth, or substitute the feta with goat cheese if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Main
- Cuisine: American