Spinach Mushroom Feta Crustless Quiche

A light, fluffy, and protein-packed crustless quiche filled with sautéed mushrooms, spinach, and tangy feta cheese. Perfect for breakfast, brunch, or a healthy dinner…

Ingredients

• 6 large eggs
• 1 cup milk
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 3/4 cup feta cheese, crumbled
• 1/2 onion, diced
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1/2 tsp dried oregano
• Optional: pinch of red pepper flakes

Instructions

1. Preheat oven to 375°F (190°C).
2. Grease a pie dish or baking dish.
3. Heat olive oil in a skillet over medium heat.
4. Sauté onions and mushrooms until softened.
5. Add spinach and cook until wilted.
6. In a large bowl, whisk eggs and milk together.
7. Stir in garlic powder, oregano, salt, and pepper.
8. Add cooked vegetables and feta cheese to the egg mixture.
9. Pour into the prepared baking dish.
10. Bake for 30–35 minutes until the center is set and lightly golden.
11. Let cool for 5 minutes before slicing and serving.

Q/A

Q1: Can I make this quiche ahead of time?

Yes! Store it in the refrigerator and reheat slices as needed.

Q2: Can I use another cheese?

Absolutely. Goat cheese, cheddar, mozzarella, or Swiss work well.

Q3: Is this recipe keto-friendly?

Yes, it’s low in carbs and high in protein.

Q4: Can I add meat?

Cooked bacon, chicken, or turkey sausage are great additions.

Q5: How long does it last in the fridge?

It stays fresh for up to 4 days in an airtight container.