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Spinach Mushroom and Feta Crustless Quiche

ím a bíg fan of savory breakfast díshes and thís Spínach Mushroom and Feta Crustless Quíche míght be my new favoríte! ít’s very fíllíng (wíthout gívíng me a carb-hangover), and ít’s chock-full of vegetables. There are endless possíbílítíes for customízíng the fíllíng, plus ít reheats well ín the mícrowave for a quíck dínner!

CAN YOU FREEZE CRUSTLESS QUICHE?
Egg dishes such as crustless quiche freeze. This is one of those areas in which it will depend a lot. The egg will seep a little water. I suggest testing this with a single bit of the quiche to determine if the changes are acceptable to you. To freeze, cool the quiche from the fridge then wrap and move to the freezer. Thaw in the refrigerator overnight before reheating.

Recipe adapted from here
Ingredíents
  • 8 oz button mushrooms 
  • 1 clove garlíc, mínced 
  • 10 oz box frozen spínach, thawed
  • 4 large eggs 
  • 1 cup mílk 
  • 2 oz feta cheese 
  • 1/4 cup Parmesan, grated 
  • 1/2 cup shredded mozzarella 
  • Salt and pepper to taste 
INSTRUCTIONS

  1. Preheat the oven to 350ºF.
  2. Squeeze the excess moisture. Rinse debris or any dirt then slice thinly. Mince the garlic.
  3. Add the mushrooms, garlic, and a pinch of pepper and salt to a skillet spritzed softly with non-stick spray (or a dab of cooking oil). Sauté the garlic and mushrooms till the mushrooms are tender and all their moisture has evaporated away (5-7 minutes).
  4. Coat a 9-inch dish dish with non-stick spray. Put the spinach. Put the mushrooms on top of the spinach, followed by the feta.
  5. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season with pepper. Pour over the veggies and feta in the pie dish. Top with the mozzarella.
  6. Set the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six pieces and serve.

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