Crustless Spinach, Mushroom and Feta Quice

A Feta and Mushroom infused Crustless  Spinach Quice.

• Difficulty: Medium
• Category: Banting Recipes, Breakfast, Breakfast, Breakfast Recipes, Egg Dishes, Healthy Recipes, Heart Healthy Recipes, Immune System Boost Recipe, Life Style Recipes, Meal Times, Vegetable Recipes, Vegetarian
• Cuisine: African, Boere Kos, South African
• Cooking Method: Oven, Stove Top

Ingredients

INGREDIENTS

• 230 g Button Mushrooms
• 1 Cloves Garlic ((Peeled & Crushed))
• 300 g Frozen Spinach
• 4 Large Eggs
• 65 g Feta Cheese
• 1/4 cup Freshly Grated Parmesan Cheese
• 1/2 cup Mozzarella Cheese
• Salt & Pepper ((For Taste))

Instructions

METHOD:

1. 1. Preheat the oven to 180 degrees. Squeeze the excess moisture from the Spinach. Rinse any dirt or debris from the Mushrooms, then slice thinly. Mince the garlic.
2. 2. Add the Mushrooms, garlic, and a pinch of salt and pepper to a non-stick pan spritzed lightly with non-stick spray (or a splash of coconut oil). Sauté the Mushrooms and Garlic until the Mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
3. 3. Coat a 22cm pie dish with non-stick spray. Place the squeeze-dried Spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
4. 4. In a medium bowl, whisk together the Eggs, Milk, and Parmesan. Season with Pepper & Salt as required. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded Mozzarella.
5. 5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.

Recipe Notes