Description
This easy Spinach Mushroom Quiche is a crustless breakfast bake with spinach, mushrooms, feta, Parmesan, eggs, milk, and mozzarella. It is hearty, flavorful, budget-friendly, and perfect for brunch or meal prep.
Ingredients
Scale
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 8 oz mushrooms, thinly sliced
- 1 garlic clove, minced
- 1/8 tsp salt
- 1 Tbsp neutral cooking oil, divided
- 2 oz feta cheese, crumbled
- 4 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 tsp freshly cracked black pepper
- 1 cup milk
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F. Thaw the spinach completely, then squeeze out as much moisture as possible.
- Rinse the mushrooms to remove dirt or debris, pat them dry, then slice them thinly. Mince the garlic.
- Add the mushrooms, garlic, salt, and 1/2 tablespoon cooking oil to a skillet. Sauté over medium heat until the mushrooms release their moisture and the liquid evaporates from the skillet.
- Brush the remaining 1/2 tablespoon cooking oil inside a 9-inch glass or ceramic pie plate.
- Layer the cooked mushrooms, squeezed spinach, and crumbled feta into the prepared pie plate.
- In a large bowl, whisk together the eggs, Parmesan cheese, black pepper, and milk until smooth.
- Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Sprinkle the shredded mozzarella over the top.
- Bake for about 50 minutes, or until the top turns golden and the center reaches 160°F.
- Let the quiche rest for 5 to 10 minutes, then slice into 6 pieces and serve.
Notes
- Squeeze the spinach very well to prevent a watery quiche.
- Fresh spinach may be used instead of frozen spinach. Cook it first and remove excess moisture before adding it to the pie plate.
- Use large eggs for the best texture and structure.
- Whole milk or 2% milk works well. Half and half or 1% milk can also work.
- A 9-inch glass or ceramic pie plate gives the best result. A larger dish makes a thinner quiche that cooks faster.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 186
- Sugar: 3
- Sodium: 356
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 13
- Cholesterol: 143