Crustless Spinach And Mushroom Quiche
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 325 degrees F (165 degrees C)
2
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
3
Stir in spinach, cover skillet, and cook until spinach is wilted, about 5 minutes
4
Transfer spinach to a large bowl
5
Heat 1 1/2 teaspoon olive oil in same skillet and turn heat to medium-high
6
Cook and stir mushrooms until lightly browned, about 5 minutes; remove from heat
7
Squeeze any moisture from spinach mixture and stir into mushrooms
8
Beat eggs in a bowl until thoroughly combined
9
Stir eggs into the spinach-mushroom mixture; thoroughly stir in feta and jalapeno yogurt cheeses
10
Spoon the mixture back into the skillet; use a spoon to level surface
11
Wipe any filling from edge of skillet above the filling with a paper towel
12
Bake in the preheated oven until the quiche is golden brown, about 45 minutes
13
Let cool slightly before cutting into slices