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Spinach, Mushroom, and Feta Crustless Quiche

A creamy and flavorful crustless quiche packed with spinach, mushrooms, and feta cheese, perfect for brunch or a quick dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Brunch, Main Dish
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup fresh spinach (chopped)
  • 1 cup mushrooms (sliced)
  • 1 cup feta cheese (crumbled)
  • 6 large eggs
  • 1 cup milk any kind
  • 1/4 cup onion (chopped)
  • to taste Salt and pepper
  • 1 tablespoon Olive oil for cooking

Method
 

Preparation
  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onions and sliced mushrooms, cooking for about 5-7 minutes until they’re tender and lightly browned. Add the chopped spinach and sauté for an additional 2-3 minutes until wilted.
  3. In a mixing bowl, whisk together the eggs and milk until smooth. Season with salt and pepper.
  4. Once the vegetables are ready, remove them from the heat and let them cool slightly. Add the sautéed vegetables to the egg mixture along with the crumbled feta cheese. Gently stir to combine.
  5. Pour the mixture into a greased pie dish or a baking pan. Bake in the preheated oven for about 25-30 minutes or until the quiche is set and lightly golden on top.
  6. Once baked, allow it to cool for a few minutes before slicing. Serve warm or at room temperature.

Notes

Tips: You can swap spinach or mushrooms for other vegetables like bell peppers or zucchini. If feta isn’t your style, substitute with goat cheese or mozzarella. For best results, don’t overcook the quiche. It can be made ahead and stored in the fridge.