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Spinach Mushroom and Feta Crustless Quiche
Breakfast

Spinach Mushroom and Feta Crustless Quiche

50 minServes 6Nutri-Score B€€
from @foodsharing0061 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • eggs (beaten)Dairy6 pieces
  • milkDairy120 ml
  • spinach (fresh, chopped)Produce200 g
  • mushrooms (sliced)Produce250 g
  • onion (diced)Produce1 piece
  • garlic (minced)Produce2 pieces
  • feta cheese (crumbled)Dairy150 g
  • mozzarella (shredded)Dairy100 g
  • olive oilPantry15 ml
  • saltSpices3 g
  • black pepper (ground)Spices1 g

per serving

Nutrition

158kcal

Carbs
4 g
Proteins
10 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Frying pan
  • Mixing bowl
  • Whisk
  • Pie dish

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 180 °C.
    Step 1

  2. Cook the vegetables

    • Heat the olive oil in a frying pan over medium heat.
    • Sauté the onion and mushrooms until softened and lightly browned.
    • Add the garlic and cook until fragrant.
    • Add the spinach and cook until wilted, then season with salt and pepper.
    Step 2

  3. Whisk the egg mixture

    • Beat the eggs in a mixing bowl with the milk, salt and pepper.
    Step 3

  4. Assemble the quiche

    • Spread the cooked vegetables in the pie dish.
    • Scatter the crumbled feta over the vegetables.
    • Pour the egg mixture over the top and sprinkle with mozzarella.
    Step 4

  5. Bake

    • Bake until the center is set and the top is golden.
    Step 5

  6. Rest and serve

    • Let the quiche rest before slicing and serving.
    Step 6
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