- 1 1/2 teaspoons olive oil
- 5 green onions, chopped
- 2 cloves garlic, finely chopped
- 1 (6 ounce) bag fresh baby spinach
- 1 1/2 teaspoons olive oil
- 8 fresh mushrooms, sliced
- 4 eggs
- 8 ounces sheep-milk feta cheese, crumbled
- 1 pound jalapeno yogurt cheese, shredded
- Preheat oven to 325 degrees F (165 degrees C).
- 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. Stir in spinach, cover skillet, and cook until spinach is wilted, about 5 minutes. Transfer spinach to a large bowl.
- Heat 1 1/2 teaspoon olive oil in same skillet and turn heat to medium-high. Cook and stir mushrooms until lightly browned, about 5 minutes; remove from heat.
- Squeeze any moisture from spinach mixture and stir into mushrooms. Beat eggs in a bowl until thoroughly combined. Stir eggs into the spinach-mushroom mixture; thoroughly stir in feta and jalapeno yogurt cheeses.
- Spoon the mixture back into the skillet; use a spoon to level surface. Wipe any filling from edge of skillet above the filling with a paper towel.
- Bake in the preheated oven until the quiche is golden brown, about 45 minutes. Let cool slightly before cutting into slices.
04/24/2018
recipepes.com
Crustless Spinach and Mushroom Quiche, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
