Author Notes
This is a crustless quiche I made using a variety of ingredients that can be found in the average refrigerator. —Laura Ryan
Ingredients
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6
eggs
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8 ounces
mushrooms
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1/2
yellow onion
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3
cloves garlic
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1 tablespoon
olive oil
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10 ounces
frozen spinach, thawed and drained
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1 cup
mozzarella
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1
tomato
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salt and pepper, to taste
Directions
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Preheat the oven to 350F
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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.
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While the onions and mushrooms are cooking, whisk together the eggs with the milk with a few dashes of salt and pepper
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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.
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Pour the eggs into the pie pan. Add tomato slices and mozzarella.
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Place into the preheated oven and cook for 40 minutes to an hour, until the top is golden brown and the eggs are set.
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