Monday, May 25, 2015

Spinach Mushroom and Feta Quiche

I'm a big fan of breakfast for supper and while my go to is often pancakes or eggs and toast, I like to shake it up a bit with something new. This sounded yummy to me and even though it was filled with "weird" ingredients the kids actually enjoyed it as well. This, some fruit and toast and it made for a nice light supper.

Spinach Mushroom and Feta Quiche
(Recipe found at via pinterest)

8 ounces fresh mushrooms, thinly sliced
1/2 teaspoon minced garlic
1 (10 ounces) box frozen spinach, thawed
4 large eggs
1 cup milk
2 ounces feta cheese
1/4 cup grated parmesan
1/2 cup shredded mozzarella

Preheat oven to 350. Empty box of spinach into a colander and let it drain while you begin to prepare the rest. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle on salt and pepper to taste. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes) Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta. In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. Pour this mixture into the pie dish over the spinach, mushrooms, and feta. Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid, about 45-60 minutes.

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