Spinach Mushroom and Feta Crustless Quiche

🧂 Ingredients

• 10 oz. box frozen chopped spinach (thawed and squeezed, $1.26*)
• 8 oz. mushrooms ($1.74)
• 1 garlic clove (minced, $0.08)
• ⅛ tsp salt ($0.01)
• 1 Tbsp cooking oil (divided, (any neutral-flavored oil) $0.04)
• 2 oz. feta cheese ($1.36)
• 4 large eggs ($0.56**)
• ¼ cup Parmesan cheese (grated, $1.46)
• ¼ tsp black pepper (freshly cracked, $0.04)
• 1 cup milk ($0.18***)
• ½ cup mozzarella cheese (shredded, $0.98)

👨‍🍳 Instructions

1. 1

   Preheat the oven to 350ºF. Thaw and squeeze as much moisture out the spinach as possible.

2. 2

   Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.

3. 3

   Add the mushrooms, garlic, salt, and a ½ Tbsp cooking oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture and it has evaporated from the skillet. No water should remain in the skillet.

4. 4

   Brush the other ½ Tbsp cooking oil inside a 9-inch pie plate.**** Layer the mushrooms, spinach, and crumbled feta into the pie plate.

5. 5

   In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.

6. 6

   Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.

7. 7

   Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 160ºF. Slice and enjoy!