Crustless Spinach and Mushroom Quiche

I decided to make a quiche so I could have something delicious to eat in the mornings for breakfast. I searched the web and found a few quiche recipes and then adapted my own from the basic ingredients. This was, to my surprise, super easy AND super delicious. Use lactose-free margarine instead of olive oil if desired, and jalapeno yogurt cheese, goat-milk Cheddar, or some combination. Enjoy!

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 342 Calories

Ingredients

• 4 eggs
• 1 ½ teaspoons olive oil
• 8 fresh mushrooms, sliced
• 5 green onions, chopped
• 2 cloves garlic, finely chopped
• 1 (6 ounce) bag fresh baby spinach
• 8 ounces sheep-milk feta cheese, crumbled
• 1 pound jalapeno yogurt cheese, shredded

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Heat 1 1/2 teaspoon olive oil in a nonstick oven-safe skillet over medium heat; cook and stir green onions and garlic in the hot oil until the garlic is fragrant but not browned, about 1 minute. Stir in spinach, cover skillet, and cook until spinach is wilted, about 5 minutes. Transfer spinach to a large bowl.

Step 3

Heat 1 1/2 teaspoon olive oil in same skillet and turn heat to medium-high. Cook and stir mushrooms until lightly browned, about 5 minutes; remove from heat.

Step 4

Squeeze any moisture from spinach mixture and stir into mushrooms. Beat eggs in a bowl until thoroughly combined. Stir eggs into the spinach-mushroom mixture; thoroughly stir in feta and jalapeno yogurt cheeses.

Step 5

Spoon the mixture back into the skillet; use a spoon to level surface. Wipe any filling from edge of skillet above the filling with a paper towel.

Step 6

Bake in the preheated oven until the quiche is golden brown, about 45 minutes. Let cool slightly before cutting into slices.