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Ingredients
Scale
- 10 oz. box frozen chopped spinach (thawed and squeezed)
- 8 oz. mushrooms
- 1 garlic clove (minced)
- ⅛ tsp salt
- 1 tbsp cooking oil (divided)
- 2 oz. feta cheese
- 4 large eggs
- ¼ cup parmesan cheese (grated)
- ¼ tsp black pepper
- 1 cup milk
- ½ cup mozzarella cheese (shredded)
Instructions
- Preheat the oven to 350ºF. Thaw the spinach, squeezing out excess moisture.
- Rinse the mushrooms, slice them thinly, and mince the garlic.
- In a skillet, add the mushrooms, garlic, salt, and ½ tablespoon of cooking oil, sautéing until mushrooms are moisture-free.
- Brush the remaining oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and feta in the dish.
- In a bowl, whisk the eggs, Parmesan, pepper, and milk together.
- Pour the egg mixture over the layered ingredients and top with shredded mozzarella.
- Bake for about 50 minutes at 350ºF until golden brown and the internal temperature reaches 160ºF.
Notes
Make sure to squeeze excess moisture from the spinach to prevent a watery quiche.
You can customize the cheese used for variety or based on what you have on hand.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 150mg