Tuesday, April 28, 2015

Vegetable and Feta Crustless Quiche

I've made this twice now, satisfied with the result both times.  It's a simple crustless quiche that can be made using a variety of vegetables.  Just add whatever veggies are in season when sautéing the mushrooms.  

8 oz. fresh button mushrooms
1/2 tsp minced garlic
1/2 tsp salt, divided
black pepper, to taste
1 10-oz. box frozen, chopped spinach, thawed and well-drained (I squeeze it in handfuls to get as much of the liquid out as possible)
2 oz. crumbled feta cheese
4 eggs
1 cup whole milk
1/4 cup grated parmesan
1/2 cup shredded Mozzarella

Preheat oven to 350.

Spray a large skillet with cooking spray.  Rinse mushrooms and slice thinly.  Place in pan and cook over medium-high heat.  Add garlic, and sprinkle with half the salt and pepper.  Cook mushrooms until no more water remains on the bottom of the pan, 5 to 7 minutes.

In a medium bowl, whisk eggs until smooth.  Add milk, Parmesan, remaining salt and another sprinkle of pepper.  Whisk to combine,  Pour over mushrooms and feta.  Sprinkle mozzarella on top.  Bake 45 to 60 minutes, until golden brown on top and the center is set.  Let cool slightly.  Slice and serve.

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