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4 servings
20 min active time
1 h total time
4.5 (2 votes)
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Original
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 |
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.
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.
- 2In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper.
- 3Pour the egg mixture over the vegetables and feta. Top with the shredded mozzarella.
- 4Bake the crustless quiche for 45-55 minutes, or until the top is golden brown.
- 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.
Published by Julien Amelot