Description
Discover how to make a delicious Crustless Spanakopita Quiche with Feta and Mushrooms, perfect for a savory breakfast or brunch. Easy, flavorful, and satisfying!
Ingredients
- 110oz (3.12 kg). box froz en chopped spinach ($1.34)
- 8oz (227 g). mushrooms ($1.97)
- 1 clove garlic, minced ($0.04)
- 1/8 tsp (1 ml) salt ($0.01)
- 1 Tbsp (15 ml) cooking oil (divided , $0.04)
- 2oz (57 g). feta cheese ($1.26)
- 4 large eggs ($2.43)
- 1/4 cup (60 ml) grated Parmesan ($1.46)
- 1/4 tsp (1 ml) pepper ($0.04)
- 1 cup (240 ml) milk ($0.18)
- 1/2 cup (120 ml) shredded moz zarella ($1.17)
Instructions
- Set your oven to 350°F to begin preheating. Defrost the spinach and remove as much excess liquid as you can.
- Clean the mushrooms to remove any soil, then cut them into thin slices. Chop the garlic finely.
- Combine the mushrooms, garlic, salt, and half of the cooking oil in a frying pan. Cook the mushrooms over medium heat until they release their juices and the liquid completely evaporates. Ensure the pan is dry.
- Use the remaining cooking oil to coat the inside of a 9-inch pie dish. Place the cooked mushrooms, spinach, and crumbled feta cheese evenly in the dish.
- In a mixing bowl, beat the eggs thoroughly, then blend in the Parmesan cheese, pepper, and milk.
- Carefully pour the egg mixture over the spinach, mushrooms, and feta in the pie dish. Sprinkle the shredded mozzarella on top.
- Place the quiche in the oven, and bake for approximately 50 minutes, until the top is golden and the inside temperature reaches 160°F. Slice it up and savor the dish!
Notes
- Remove excess water from thawed spinach to avoid a watery quichenCook mushrooms until dry to prevent sogginessnEvenly distribute mozzarella for a golden, bubbly crust
