Description
Discover how to make a flavorful Crustless Spanakopita Quiche with Feta and Sautéed Mushrooms. Perfect your brunch game with this easy-to-follow recipe today!
Ingredients
- 1 tablespoon (15 ml) vegetable oil
- 1 medium onion, chopped
- 1 (10 ounce (283 g)) package froz en chopped spinach – thawed, drained, and squeezed dry
- 5 large eggs, beaten
- 25 teaspoon (1 ml) salt
- 125 teaspoon (1 ml) ground black pepper
- 3 cup (720 ml) s shredded Muenster cheese
Instructions
- Fetch all the necessary items. Set the oven to 350 degrees F (175 degrees C) and allow it to warm up. Lightly coat a 9-inch pie dish with grease.
- Warm the oil in a big frying pan over medium-high heat. Toss in the onions and cook, stirring now and then, until they become tender, roughly 3 minutes. Mix in the spinach and keep cooking until any extra liquid disappears.
- In a sizable bowl, combine the eggs, salt, and pepper by whisking them together. Incorporate the Muenster cheese and the spinach mixture, stirring until everything is evenly combined.
- Transfer the mixture into the greased dish.
- Place the dish in the oven and bake until the egg mixture is firm, approximately 30 minutes.
- Once done, take out of the oven and allow to cool for 10 minutes before serving.
- Serve while hot and savor the dish!
Notes
- Ensure spinach is well-drained to avoid excess moisture in the dishnUse room temperature eggs for a smoother blend with spinach and cheesenMix Muenster cheese into the egg mixture just before baking for even distribution
