Monday, March 10, 2014

Crustless Spinach & Mushroom Quiche

8oz fresh mushrooms
1/2 tsp minced garlic
non-stick spray
1 (10oz) box of frozen spinach
4 large eggs
1 cup milk
2 oz. feta cheese
1/4 cup grated parmesan
1/2 cup shredded mozzarella
salt and pepper for taste

1. Let the frozen spinach thaw. You can do this in the microwave or by running hot water over the spinach.
2. While the spinach is thawing prepare the mushrooms by rinsing and slicing them. Place the mushrooms in a skillet along with the minced garlic. I added a little salt and pepper to the mushrooms for some added taste. Sautee the mushrooms for about 6 minutes.
3. Spray the pie dish with non-stick spray.
4. Squeeze the excess water out of the spinach.
5. Mix the mushrooms, spinach, and feta cheese. Pour this mixture onto the bottom of the pie dish.
6. In a small bowl, whisk together the eggs. Add the milk and parmesan to the eggs. Pour the egg mixture into the pie dish.
7. Sprinkle with mozzarella.
8. Bake at 350 for about 40 minutes or until the top is golden.

No comments:

Post a Comment