Easy Crustless Spinach Quiche

1 tablespoon extra virgin olive oil
1 small sweet onion, diced
4 ounces mushrooms, sliced
2 cloves minced garlic
10 ounces chopped frozen spinach, thawed and drained
6 ounces crumbled feta cheese
8 ounces shredded cheddar cheese
5 large eggs
1/2 cup milk (1%, 2%, or whole)
1/4 teaspoon table salt
1/4 teaspoon black pepper
Preheat oven to 350 degrees Fahrenheit and lightly grease a 9-inch deep dish pie plate.
Heat olive oil in a large skillet over medium high heat. Add in onion and mushroom and saute until softened, about 5 to 7 minutes. Add in garlic and cook 1 minute more. Turn off heat and stir in spinach, feta, and cheddar cheese. Spoon mixture into the prepared pie plate.
In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over the spinach mixture in the prepared pie plate.
Bake in the preheated oven for 40 to 45 minutes, until eggs are set. Let cool 10 minutes before slicing and serving. Notes
Want to add a crust? Use frozen, pre-made, or make your own. Instead of spooning the pie filling into an empty pie plate, you’ll spoon it directly into the crust.
No par-baking required!
Calories: 272kcal | Carbohydrates: 7g | Protein: 17g |
Fat: 19g | Saturated Fat: 10g | Cholesterol: 182mg |
Sodium: 573mg | Potassium: 326mg | Fiber: 1g l
Sugar: 4g | Vitamin A: 47451U | Vitamin C: 4.2mg I Calcium: 400mg | Iron: 1.8mg

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