Flavorful mushrooms with spinach and three different cheeses make this a must-add for your next breakfast or brunch
This crustless quiche recipe might be my best so far! The garlic and lemon on the mushrooms combined with the feta cheese make for such a great flavor combination. Switching to 2% milk and omitting the half and half / cream also make this a slightly healthier version. One of the things I love about quiche is that you can make it ahead of time. So if you're having a crowd for brunch it allows you to space the timing of things that need to go in the oven more efficiently, especially if you have limited oven space. Or you can make it for yourself on a Sunday and enjoy it the rest of the week. This recipe yields about 6 servings.
Ingredients:
6 Large eggs
1 Cup 2% Milk
½ Cup Mozzarella Cheese (shredded)
¼ Cup Parmesan Cheese (shredded)
¼ Cup Feta Cheese (crumbled)
5 Oz Fresh Baby Spinach
8 Oz Baby Bella Mushrooms (halved and sliced)
3 Cloves Garlic (minced or pressed)
Lemon Zest (from ¼ of a lemon)
1 Tbsp Olive Oil
Salt and Pepper
Non-Stick Cooking Spray
Directions:
Preheat oven to 350° F
Whisk eggs and milk together in a large bowl
Cook mushrooms in olive oil with garlic and lemon zest until there is no more liquid in the pan and mushrooms are tender, remove from pan and let cool
Cook spinach in the same pan until wilted, remove from pan and let cool
Squeeze liquid from spinach
Add cheeses, mushrooms and spinach to the eggs and milk plus salt and pepper to taste, stir to combine
Spray a pie plate or other round baking dish with cooking spray and pour mixture into it
Cook for 35-40 minutes, or until the middle of the quiche does not jiggle
Let cool and serve close to room temperature
