Spinach Mushroom & Feta Crustless Quiche
4 servings
20 min active time
1 h total time
4.5 (2 votes)
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Ingredients
10 oz   thinly sliced
1   minced
13 oz   thawed
5
1.33 cups
2.67 oz
0.33 cup   grated
0.67 cup   shredded
to taste
Nutrition
Amount per serving
Daily %
Calories
316
16%
Total Fat
18 g
24%
Cholesterol
303 mg
101%
Sodium
836 mg
36%
Total Carbohydrates
15 g
5%
Fiber
3.4 g
12%
Total Sugar
4.9 g
Proteins
26 g
53%
Calcium
592 mg
46%
Iron
3.2 mg
18%
Potassium
807 mg
17%
Vitamin D
2.6 mcg
13%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Instructions
Display images:
  • Prepare

    • 1Squeeze the excess moisture from the thawed spinach.
    • 2Rinse any dirt/debris from the mushrooms, then slice thinly.
    • 3Mince the garlic.
  • Cook

    • 1In a skillet, add a splash of oil, the mushrooms, garlic, and a pinch of salt and pepper.
    • 2Sauté until the mushrooms are soft and all of their moisture has evaporated away (~10 minutes).
    • 3Preheat the oven to 350ºF.
  • Assemble

    • 1Coat 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.
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    • 2In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper.
      Photo of step {{idxStep+1}} (instructions)
    • 3Pour the egg mixture over the vegetables and feta. Top with the shredded mozzarella.
      Photo of step {{idxStep+1}} (instructions)
    • 4Bake the crustless quiche for 45-55 minutes, or until the top is golden brown.
About the recipe
profile picture Published by Julien Amelot
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