Thursday, 9 January 2020

Spinach Mushroom And Feta Crustless Quiche

Spinach Mushroom And Feta Crustless Quiche

8 oz button mushrooms ($1.99)
1 clove garlic, minced ($0.08)
10 oz box frozen spinach, thawed ($1.09)
4 large eggs ($0.83)
1 cup milk ($0.39)
And so on.

  • First step, Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  • Next step is, Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  • And now, Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
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