Crustless Spinach and Mushroom Quiche


  • 1 ½ teaspoons olive oil
  • 5green onions, chopped
  • 2 cloves garlic, finely chopped
  • 1 (6 ounce) bag fresh baby spinach
  • 1 ½ teaspoons olive oil
  • 8fresh mushrooms, sliced
  • 4eggs
  • 8 ounces sheep-milk feta cheese, crumbled
  • 1 pound jalapeno yogurt cheese, shredded
  • Directions

  • Step 1

    Preheat oven to 325 degrees F (165 degrees C).


  • Step 2

    Heat 1 1/2 teaspoon olive oil in a nonstick oven-safe skillet over medium heat; cook and stir green onions and garlic in the hot oil until the garlic is fragrant but not browned, about 1 minute. Stir in spinach, cover skillet, and cook until spinach is wilted, about 5 minutes. Transfer spinach to a large bowl.

  • Step 3

    Heat 1 1/2 teaspoon olive oil in same skillet and turn heat to medium-high. Cook and stir mushrooms until lightly browned, about 5 minutes; remove from heat.

  • Step 4

    Squeeze any moisture from spinach mixture and stir into mushrooms. Beat eggs in a bowl until thoroughly combined. Stir eggs into the spinach-mushroom mixture; thoroughly stir in feta and jalapeno yogurt cheeses.

  • Step 5

    Spoon the mixture back into the skillet; use a spoon to level surface. Wipe any filling from edge of skillet above the filling with a paper towel.

  • Step 6

    Bake in the preheated oven until the quiche is golden brown, about 45 minutes. Let cool slightly before cutting into slices.

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