Spinach, Tomato, and Mushroom Quiche

March  4, 2015
6 Ratings
  • Serves 6
Author Notes

This is a crustless quiche I made using a variety of ingredients that can be found in the average refrigerator. —Laura Ryan

What You'll Need
  • 6 eggs
  • 8 ounces mushrooms
  • 1/2 yellow onion
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 10 ounces frozen spinach, thawed and drained
  • 1 cup mozzarella
  • 1 tomato
  • salt and pepper, to taste
  1. Preheat the oven to 350F
  2. Slice the mushrooms thinly and mince the onion and garlic. Place into a non-stick skillet with the olive oil over medium heat. Stir occasionally until the onions are translucent, approximately 7-10 minutes.
  3. While the onions and mushrooms are cooking, whisk together the eggs with the milk with a few dashes of salt and pepper
  4. In a pie dish, spray non-stick cooking spray, and spread the thawed spinach along the bottom of the pan. Layer the cooked mushrooms and onion on top, and add half of the feta cheese.
  5. Pour the eggs into the pie pan. Add tomato slices and mozzarella.
  6. Place into the preheated oven and cook for 40 minutes to an hour, until the top is golden brown and the eggs are set.

See what other Food52ers are saying.

  • Anna Kroytor
    Anna Kroytor
  • Debbie Sullivan Stewart
    Debbie Sullivan Stewart
  • Toby Greim
    Toby Greim

3 Reviews

Anna K. December 27, 2019
Recipe is a mess.. New ingredients just magically appear at every new step...
Debbie S. January 2, 2018
Your recipe description refers to milk and feta, but neither are in your Ingredient list. Just an FYI :)
Toby G. January 28, 2019
Please fix this recipe to show ACTUAL ingredients.

Thank you...…..