Spinach Mushroom & Feta Crustless Quiche



I’ve made several quiche lately, but this was by far the best tasting one I have ever made! It was a little watery so I may use fresh spinach next time instead of frozen.

Original recipe from http://www.budgetbytes.com

Recipe makes 6 servings
1 serving = 3 weight watchers points+

Ingredients –
10 oz pkg frozen spinach thawed
10 oz fresh mushrooms sliced
1/2 tsp garlic minced
2 oz crumbled feta
1 cup egg beaters
1 cup 1% milk
1/2 cup shredded parmesan
1/2 cup shredded part skim mozzarella
Salt & pepper to taste


Once the spinach is thawed put in a colander & squeeze as much of the water out of it as you can. Put in the bottom of a greased pie plate.


Spray a pan with non stick cooking spray & saute mushrooms & garlic until most of the water it cooked out.


Spoon on top of the spinach.


Crumble feta on top of the mushrooms.


Whisk together egg beaters, milk, parmesan, salt, & pepper.


Pour mixture over spinach, mushrooms, & feta.


Sprinkle mozzarella cheese on top.


Bake in a preheated 350 degree oven for 45-60 minutes.
Let sit for 5 minutes before cutting.



One thought on “Spinach Mushroom & Feta Crustless Quiche

  1. Leslie Fisher

    After you squeeze the water out of the spinach put the spinach in paper towel and wring the rest of the water out. This may help it from being wet after it is done being cooked.

    Liked by 1 person

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