Crustless Quiche

This quiche comes together quickly and easily and is so very filling!  It warms up nicely in the microwave - if you have any leftovers!


1 pkg (227g) sliced mushrooms
1 clove garlic, minced
1/2 bag baby spinach
6 eggs
3/4 cup milk
1/2 cup feta cheese (or to your taste)
1/2 cup grated Parmesan
1 cup mozzarella, shredded
salt and pepper to taste

1. Preheat oven to 425F. Place the sliced mushrooms in a pan coated with non-stick spray with the garlic and salt and pepper.  Turn the heat to medium-high and saute the mushrooms until they release all of their moisture and no water remains in the pan, approx. 5-10 minutes.

2. Spray a pie dish with nonstick spray.  Spread the baby spinach on the bottom of the pie dish.  Add the cooked mushrooms and crumble the feta over top.

3. In a medium bowl, whisk together the eggs until smooth.  Add the milk, Parmesan and some salt and pepper.  Whisk to combine.  Pour the egg mixture into the pie dish, over the vegetables and feta.

4. Sprinkle the mozzarella over top.  Place the pie dish in the oven and bake until it is golden brown on top and the center is solid, approximately 30-35 minutes.