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Spinach Mushroom and Feta Crustless Quiche

This one-pan Spinach Mushroom and Feta Crustless Quiche combines creamy feta, earthy mushrooms, and vibrant spinach for a delicious meal perfect for breakfast, brunch, or dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large eggs
  • 1 cup milk
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 cup feta cheese, crumbled
  • 1 small onion, diced
  • Salt and pepper to taste Adjust according to preference
  • Olive oil for cooking For sautéing the vegetables

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, heat olive oil over medium heat and sauté the onions and mushrooms until soft.
  3. Add the spinach and cook until wilted.
  4. In a bowl, whisk together the eggs, milk, salt, and pepper.
  5. Stir the sautéed vegetables and feta cheese into the egg mixture.
  6. Pour the mixture into a greased pie dish.
Baking
  1. Bake for 30-35 minutes, or until the quiche is set and slightly golden on top.
  2. Let it cool for a few minutes before slicing and serving.

Notes

Store leftovers in the fridge for about 3-5 days or freeze for up to 2 months. Reheat in the oven or microwave before serving. Use organic eggs for better flavor and consider adding herbs or spices for a twist.