Description
A wholesome crustless quiche loaded with sautéed mushrooms, spinach, and creamy cheese—perfect for a protein-rich breakfast, brunch, or light lunch.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1/2 small onion, diced
- 1 cup sliced mushrooms
- 2 cups fresh spinach, chopped
- 5 large eggs
- 1/2 cup milk (dairy or unsweetened plant-based)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled feta or goat cheese
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- Heat olive oil in a skillet over medium heat. Add onions and mushrooms, and sauté until soft and lightly browned, about 5–6 minutes.
- Add spinach and cook until wilted, about 1 minute. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
- Stir in mozzarella and sautéed vegetables.
- Pour mixture into prepared pie dish and sprinkle with crumbled feta.
- Bake for 35–40 minutes, or until the center is set and the top is golden.
- Let rest 5 minutes before slicing and serving.
Notes
- Great for meal prep—store leftovers in the fridge for up to 4 days.
- Use a nonstick pie dish or line with parchment for easier cleanup.
- Customize with other vegetables or cheese blends as desired.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 195mg
