Description
A light and savoury crustless quiche with fresh spinach, earthy mushrooms, and tangy feta cheese. Perfect for breakfast, brunch, or a quick dinner.
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 5 oz fresh spinach
- 6 large eggs
- 1 cup milk (whole or 2%)
- 4 oz crumbled feta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant, about 2 minutes.
- Add mushrooms and cook 5–6 minutes until golden and most liquid has evaporated.
- Add spinach; cook 2–3 minutes until wilted. Remove from heat and let cool slightly.
- In a medium bowl, whisk eggs, milk, salt, pepper, and oregano until well combined.
- Spread the cooked vegetables evenly in the prepared pie dish. Sprinkle with feta and mozzarella.
- Pour the egg mixture over the top, making sure to cover all ingredients.
- Bake 30–35 minutes or until the center is set and the top is lightly golden. Let cool 5 minutes before slicing.
Notes
You can customize the seasonings to taste. Add extra herbs like thyme or rosemary for more depth. For a lactose-free option, use vegan cheese and unsweetened plant milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Main
- Cuisine: American