SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE #vegan #vegetarian #mushroom #cauliflower #easy

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE #vegan #vegetarian #mushroom #cauliflower #easy

I'm a major devotee of flavorful breakfast dishes and this Spinach Mushroom and Feta Crustless Quiche may be my new top choice! It's very filling (without giving me a carb-headache), and it's crammed with vegetables.

There are unlimited potential outcomes for tweaking the filling, in addition to it warms well in the microwave for a snappy supper!

Truly, this is one of my preferred make-ahead breakfast dishes! Be that as it may, you do should be wary while warming since overheating can make the egg proteins seize up, oust water, and become rubbery.

Consequently I propose warming in the microwave just until the crustless quiche is warmed through, yet not sizzling. This will store in the fridge for around 4 days.

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE #vegan #vegetarian #mushroom #cauliflower #easy

Also try our recipe : ROASTED PARMESAN GREEN BEANS #parmesan #roasted #vegetarian #food #easy


  • 8 oz button mushrooms ($1.99)
  • 1 clove garlic, minced ($0.08)
  • 10 oz box frozen spinach, thawed ($1.09)
  • 4 large eggs ($0.83)
  • 1 cup milk ($0.39)
  • 2 oz feta cheese ($0.87)
  • 1/4 cup Parmesan, grated ($0.39)
  • 1/2 cup shredded mozzarella ($0.50)
  • Salt and pepper to taste ($0.05)


  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  3. Coat 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.
  4. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
  5. Place 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 slices and serve.
Source : bit.ly/2WlgpB9

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