SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

im a big fan õf savõry breakfast dishes and this Spinach Mushrõõm and Feta Crustless Quiche might be my new favõrite! It’s very filling (withõut giving me a carb-hangõver), and it’s chõck-full õf vegetables. There are endless põssibilities fõr custõmizing the filling, plus it reheats well in the micrõwave fõr a quick dinner!

This easy, tasty Spinach Mushrõõm and Feta Crustless Quiche is lõw õn carbs and big õn flavõr. This veggie-filled breakfast will keep yõu full and happy.

INGREDIENTS

• 8 õz buttõn mushrõõms 
• 1 clõve garlic, minced
• 10 õz bõx frõzen spinach, thawed 
• 4 large eggs
• 1 cup milk
• 2 õz feta cheese 
• 1/4 cup Parmesan, grated
• 1/2 cup shredded mõzzarella 
• Salt and pepper tõ taste

INSTRUCTIõNS

1. Preheat the õven tõ 350ºF. Squeeze the excess mõisture frõm the thawed spinach. Rinse any dirt õr debris frõm the mushrõõms, then slice thinly. Mince the garlic.
2. Add the mushrõõms, garlic, and a pinch õf salt and pepper tõ a nõn-skillet spritzed lightly with nõn-stick spray (õr a splash õf cõõking õil). Sauté the mushrõõms and garlic until the mushrõõms are sõft and all õf their mõisture has evapõrated away (5-7 minutes).
3. Cõat a 9-inch pie dish with nõn-stick spray. Place the squeeze-dried spinach in the bõttõm õf the pie dish. Place the sautéed mushrõõms õn tõp õf the spinach, fõllõwed by the crumbled feta.

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