Name: Spinach Mushroom Feta Quiche (Crustless)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Gluten Free
Ingredients: 10 oz box of frozen Spinach, thawed and drained; 8 oz sliced Mushrooms; 1 tsp minced Garlic; 5 Eggs; 1 cup Unsweetened Coconut Milk; 3.5 oz package of Feta Cheese crumbles; 1/4 cup grated Parmesan; 1/2 cup shredded Mozzerella; 1/8 tsp Pepper; 1/8 tsp Sea Salt; Non Stick Cooking Spray; 1 Tbsp Olive Oil

Spinach Mushroom Feta Quiche (Crustless)

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Ok you guys, so today I made this Spinach Mushroom Feta Quiche crustless. No crust = low carb and gluten free! This is perfect for brunch, whether you’re feeding a lot of people or just yourself, (it’s great to reheat this for breakfast on the go too!)

Author: Tastefulventure
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hour
Yield: 6-8 1x
Category: Breakfast
Cuisine: Gluten Free, Vegetarian

Ingredients

Units Scale

10 oz box of frozen Spinach, thawed and drained
8 oz sliced Mushrooms
1 tsp minced Garlic
5 Eggs
1 cup Unsweetened Coconut Milk
3.5 oz package of Feta Cheese crumbles
1/4 cup grated Parmesan
1/2 cup shredded Mozzerella
1/8 tsp Pepper
1/8 tsp Sea Salt
Non Stick Cooking Spray
1 Tbsp Olive Oil

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Instructions

Preheat oven to 350 degrees
In large saute pan add Olive Oil, Mushrooms, and Garlic, cook 5-7 min.
Spay pie pan with non stick cooking spray
Spread drained Spinach on bottom of pie pan
Add Mushrooms and Feta
In medium bowl whisk together eggs
Add Coconut Milk, Parmesan, Salt and Pepper and stir well
Pour egg mixture over mushrooms
Sprinkle Mozzarella cheese on top
Bake 45-60 minutes
Let cool 10 minutes before serving
Enjoy!

Find it online: https://tastefulventure.com/spinach-mushroom-feta-quiche/