Description
Homemade spinach and mushroom crustless quiche delivers a delightful protein-packed meal perfect for breakfast or brunch. Savory herbs and seasonal vegetables create a simple, nutritious dish you can enjoy with minimal preparation time.
Ingredients
Scale
- 4 large eggs
- 1 (10 oz / 283 g) box frozen chopped spinach, thawed and moisture squeezed out
- 2 oz (56 g) feta cheese, crumbled
- 8 oz (226 g) mushrooms, sliced thinly
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 cup milk
- 1 tbsp cooking oil, divided
- ¼ tsp pepper
- 1/8 tsp salt
Instructions
- Preparation: Position oven rack centrally and preheat to 350°F, preparing a 9-inch pie dish with cooking oil for seamless release.
- Mushroom Sauté: Cleanse mushrooms, slice uniformly, and crush garlic. Caramelize both in a skillet over medium heat until golden brown and liquid evaporates, concentrating robust flavors.
- Layer Foundation: Squeeze excess moisture from frozen spinach. Distribute sautéed mushrooms evenly across pie dish bottom, creating a savory base layer.
- Vegetable Assembly: Spread spinach uniformly over mushroom layer, establishing a vibrant green landscape.
- Cheese Distribution: Crumble feta strategically across vegetable terrain, then scatter mozzarella for potential golden melting.
- Custard Creation: Vigorously whisk eggs with Parmesan, milk, and pepper, forming a silky, homogeneous liquid that will bind ingredients harmoniously.
- Quiche Formation: Gently pour egg mixture over vegetable and cheese layers, allowing natural settlement without disrupting arrangement.
- Baking Process: Slide quiche into preheated oven, baking until surface achieves amber perfection and center reaches 160°F internal temperature.
- Resting Stage: Extract quiche from oven and permit several minutes of repose, enabling custard to stabilize and flavors to intermingle deliciously.
Notes
- Drain Spinach Thoroughly: Squeeze out every drop of moisture to prevent a soggy quiche that lacks structural integrity.
- Sauté Mushrooms Perfectly: Cook until golden brown and moisture-free to concentrate their rich, earthy flavor and prevent watery results.
- Cheese Distribution Matters: Spread feta and mozzarella evenly for balanced taste in every single bite.
- Rest the Quiche: Let it sit for a few minutes after baking to allow the custard to set and flavors to meld together beautifully.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 189
- Sugar: 2 g
- Sodium: 289 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 186 mg