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.