Easy Crustless Spinach Quiche

Easy Crust less Spinach Quiche

This flavourful spinach quiche is incredibly simple to prepare. The mix of spinach, feta and cheddar cheeses, sweet onions, and mushrooms will be to your delight.

Cooking time: 15 minutes

including prep: Forty-five minutes
A total of one hour and eight slices were served.

Ingredients For Easy Crust less Spinach Quiche

  1. One tablespoon of extra virgin olive oil
  2. One small sweet onion chopped
  3. Four ounces of sliced mushrooms
  4. Two cloves of minced garlic
  5. Ten ounces of chopped frozen spinach,thawed and drained
  6. Six ounces of crumbled feta cheese
  7. Eight ounces of shredded cheddar cheese
  8. Five large eggs
  9. One-half cup milk (1%, 2%, or whole)
  10. one-fourth teaspoon salt
  11. one-fourth teaspoon black pepper.

Instructions  For Easy Crust less Spinach Quiche

  1. Grease a 9-inch deep dish pie pan lightly and preheat the oven to 350 degrees.
  2. In a big skillet set over medium-high heat, warm up the olive oil. Saute the onion and mushroom for five to seven minutes, or until they are softened. Add garlic and heat for an additional minute.
  3. After turning off the heat, mix in the cheddar cheese, feta, and spinach.
  4. Fill prepared pie plate with mixture using a spoon.
  5. Whisk together eggs, milk, pepper, and salt in a mixing bowl. Cover the spinach mixture in the prepared pie plate with the egg mixture.
  6. Bake for 40 to 45 minutes, or until eggs are set, in a preheated oven. Before slicing and serving, allow it cool for ten minutes.

Instructions for Storing and Heating:

You can keep any leftovers for up to seven days in an airtight container. Reheat individual portions in the microwave for 30 second intervals until well warmed, about 60 to 90 seconds in total.

Is there a way to make Easy Crust less Spinach Quiche crustier?

Indeed! This recipe is easily enhanced with a crust. Utilise remade, frozen, or freshly prepared food. Do you need a pie crust recipe? Give it a go. Spoon the pie filling straight into the crust rather than into a prepared pie plate. Par-baking is not necessary.

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