I’m a big fan of savory breakfasts and this Spinach Mushroom and Feta Crustless Quiche might be my new favorite. It has endless possibilities and is a cinch to make. …plus, it reheats well in the microwave for a quick dinner!
Number of Servings: 6
Ingredients
1 medium onion, diced
6 ounces Fresh Express Baby Spinach
2 large eggs
1/2 cup egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
pinch cayenne pepper
1 1/3 cups non fat milk
1/2 cup feta cheese
Directions
Preheat oven to 400F.
Lightly grease a 10-inch quiche/tart pan (or a pie plate)
In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes
In a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.
Pour quiche base into prepared pan. Top with feta cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.
- Calories 134.1
- Total Fat 4.6 g
- Saturated Fat 2.5 g
- Cholesterol 74.2 mg
- Sodium 249.0 mg
- Potassium 335.3 mg
- Total Carbohydrate 13.7 g
- Dietary Fiber 2.2 g
- Sugars 3.0 g
- Protein 10.3 g
