Crustless Spinach and Mushroom Quiche recipe
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Ingredients
- 1 ½ teaspoons olive oil 5 green onions, chopped 2 cloves garlic, finely chopped 1 (6 ounce) bag fresh baby spinach 1 ½ teaspoons olive oil 8 fresh mushrooms, sliced 4 eggs 8 ounces sheep-milk feta cheese, crumbled 1 pound jalapeno yogurt cheese, shredded
Nutrition Info
- 341.8 caloriescarbohydrate: 3.6 gcholesterol: 158.7 mgfat: 26.7 gfiber: 0.9 gprotein: 20.7 gsaturatedFat: 15.4 gservingSize: -sodium: 735.2 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Crustless Spinach and Mushroom Quiche
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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.
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.
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.
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.
Bake in the preheated oven until the quiche is golden brown, about 45 minutes. Let cool slightly before cutting into slices.