Friday, February 15, 2013

Spinach, Mushroom & Feta Crustless Quiche

My brother and his girlfriend came to visit last weekend, and it was so great to see them and spend some time together! Of course they loved escaping the snow storm back north for the warm weather here. Whenever we have people visit we are reminded of the vacation like state we live in and take for granted. Visitors remind us to take a moment from our busy lives to sit by the pool or in the yard and just enjoy the weather.
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Another reason I enjoy company is because it gives me the perfect excuse to try out some new breakfast recipes, especially this crust-less quiche. I don't normally make frittatas or quiches because the two of us don't finish them and let's be honest I don't fuss that much in the morning. I try to only make ones that you don't have to partially cook or let set BEFORE going in the oven. The beauty of this recipe is that you only have to saute the mushrooms and then everything else is mixed up and put directly in the dish and you can forget about it while you shower, or in their case play in the pool. I also added in a bit of leftover broccoli with the spinach, so feel free to add that or any other vegetables you want to use up.
Spinach, Mushroom & Feta Crustless Quiche
Spinach, Mushroom & Feta Crustless Quiche
Serves: 6
Source: The Prairie Kitchen

10 ounces, weight Frozen chopped spinach (defrosted and drained)
8 ounces fresh mushrooms, sliced
1/2 tsp garlic, minced
2 ounces Feta cheese, crumbled
non-stick cooking spray
1/8 cup Parmesan cheese, freshly grated
5 large eggs
8 ounces skim milk
1/4 cup Mozzarella cheese, shredded
salt & pepper to taste

Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.

Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes)

Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.

In a medium bowl whisk together the eggs until fairly smooth. Add the milk, Parmesan  and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.

Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes. Let it cool 5-10 minutes then slice and serve!

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