Tasty Tuesday: Cheesy Crustless Quiche with Spinach and Mushrooms




Holy Moly Ya’ll!! This quiche was yuuuummy!!

Not only did it have the perfect amount of spinach and mushrooms (yay!), but also amazing amounts of cheese (double yay!). I baked this last night so Mark and I could enjoy for breakfast…and boy oh boy! I am definitely making this more often. Score!

Here’s the original recipe I found on Pinterest: Spinach Mushroom and Feta Crustless Quiche

The ingredients used frozen spinach, but I ended up purchasing two bags of fresh spinach and cooked them down in the frying pan with some minced garlic and a tiny bit of olive oil. Also, got some pre-sliced mushrooms to help speed up the prep time.

When it comes to cheese I didn’t measure precisely…because who doesn’t love cheese! I placed a bag and a half of cooked spinach at the bottom of the pie dish, added the mushrooms, added a good amount of feta, then poured in the egg/milk/parmesan cheese. After the egg mix was poured I added in the rest of the spinach and covered the entire area with the mozzarella cheese. Preheated the over to 350 and cooked for 47 minutes. Whenever a recipe calls for 45 to 50 minutes, I always choose a number in between.

But seriously…one of my favorite breakfast meals! And it provides six servings…so whether you want one slice, or wanna share…or not…it’s the perfect amount.

Bon Appรฉtit


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