Spinach Mushroom And Feta Crustless Quiche

Spinach Mushroom and Feta Crustless Quiche is a simple dish that everyone will love. And it only takes a few minutes to make. A lot of people are intimidated by quiches, and this Spinach and Feta Crustless Quiche recipe is no exception.

This recipe will teach you how to make a delicious meal in under thirty minutes, so all you need to know about cooking is the basics. There are also step-by-step instructions that show you how to make a delicious low calorie, low-fat quiche with spinach and feta.

Spinach Mushroom and Feta Crustless Quiche

To make this Spinach Mushroom and Feta Crustless Quiche recipe, you’ll start by mixing all the ingredients except for the cream cheese until they’re all blended. Once this is done, you can add the cream cheese.

You’ll want to add the cream cheese in small amounts to get a smooth, creamy texture, but not too much. Next, you’ll roll out the dough on a non-stick pan using a rolling pin.

Once you’ve rolled it out to the size of a football, you can transfer the quiche to a pre-heated oven. And bake it. When it’s done, you’ll have a delicious quiche that you can serve to your guests.

All you need to do now is to sprinkle some cheese over it, top with fresh parsley, and serve it up. This is one of the simplest, yet delectable and delicious meal you can prepare for any occasion.

The secret to the success of this recipe is the use of cream cheese. Not only does it give it a nice creamy texture, but it also gives it a nice smooth texture that goes with all kinds of recipes.

Read also Spinach & Cheese Egg Muffins.

You can also add cheese to your salads and other side dishes. And it adds an extra layer of flavour as well. The mushrooms in this Spinach and Feta Crustless Quiche recipe don’t have much flavour. But they add a lot of nutritional value.

Because they contain all the vitamins and minerals that we need to stay healthy. In addition to that, the mushrooms contain potassium and calcium, which are both good for the heart, bones, teeth, and blood circulation.

Spinach Mushroom and Feta Crustless Quiche

Recipe by TiffanieCourse: LunchCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

15

minutes
Cooking time

45

minutes

If you’re in the mood to cook spinach and feta quiche for your guests, then this Spinach Mushroom and Feta Crustless Quiche recipe are just what you need to impress your guests and get them talking.

Ingredients

  • Salt and pepper to taste

  • 1/2 cup shredded mozzarella

  • 1/4 cup Parmesan, grated

  • 2 oz. feta cheese

  • 1 cup milk

  • 4 large eggs

  • 1 10oz. box frozen spinach, thawed

  • 8 oz. button mushrooms

Directions

  • Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic
  • Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  • Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
  • In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
  • Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.

If you don’t happen to live in a very cold region, you might want to consider using frozen spinach mushrooms and feta instead of fresh ones. The frozen mushrooms have been freeze-dried, which is a process where the mushrooms are soaked in water and then placed inside a freezer for several months.

During this time, the mushrooms have a great flavour and become very dark in colour. When you use frozen mushrooms, you’re not only getting quality products. You’re also avoiding the problem of having to wait for the mushrooms to defrost before eating them again. Reference budgetbytes.