Crustless Spinach and Mushroom Quiche

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
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.
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.
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.
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.
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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Reviews (2)

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ALLFROMSCRATCH

Apr. 18, 2013

"This was very good. I never heard of jalapeno yogurt cheese, so I used 1 1/2 c. plain yogurt and a 1/4 t. of my Sister's dried, homegrown habenero. Yahoo! I preferred the quiche on this site I made..." See more about a week ago, Crustless Spinach Quiche (and I did add mushrooms; see my review) as I like the cheese to melt into it and Feta won't do that. I increased all of the ingredients by 1/4, using 6 eggs. It took one hour to bake. I'm thinking it would go well with thinly sliced lamb."

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tamannac

Mar. 16, 2013

"I loved it. I love pie n quiche but it was for the first time I tried making a quiche at home. Was a huge success with my guest.....must try for brunch party..." See more"