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SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE #spinach #vegetarian #vegan #breakfast #broocoli

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE #spinach #vegetarian #vegan #breakfast #broocoli

I'm a major enthusiast of flavorful breakfast dishes and this Spinach Mushroom and Feta Crustless Quiche may be my new top pick! It's very filling (without giving me a carb-aftereffect), and it's crammed with vegetables. There are unlimited conceivable outcomes for altering the filling, in addition to it warms well in the microwave for a fast supper!

While they are both prepared egg dishes, there are particular contrasts. The primary distinction is the surface. Quiches are a prepared egg and cheddar custard, with a delicate smooth and fragile surface. Frittatas don't contain milk or cream, so it is nearer in surface to an omelet or straight heated egg. The other critical contrast comes in the cooking procedure. Frittatas begin the stove top and just completion just throughout the previous couple of minutes in the broiler. Quiches are prepared in the broiler as it were.

Truly, this is one of my preferred make-ahead breakfast dishes! In any case, you do should be careful while warming since overheating can make the egg proteins seize up, oust water, and become rubbery. Thus I recommend warming in the microwave just until the crustless quiche is warmed through, yet not sizzling. This will store in the fridge for around 4 days.

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE #spinach #vegetarian #vegan #breakfast #broocoli

Also try our recipe : Sticky Sesame Vegan Cauliflower Wings #vegan #cauliflower #vegetables #easy #dinner

INGREDIENTS

  • 8 oz button mushrooms ($1.99)
  • 1 clove garlic, minced ($0.08)
  • 10 oz box frozen spinach, thawed ($1.09)
  • 4 large eggs ($0.83)
  • 1 cup milk ($0.39)
  • 2 oz feta cheese ($0.87)
  • 1/4 cup Parmesan, grated ($0.39)
  • 1/2 cup shredded mozzarella ($0.50)
  • Salt and pepper to taste ($0.05)

INSTRUCTIONS

  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  3. Coat a 9-inch 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. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
  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.


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