Description
Some days you want cozy without the carb coma—enter this crustless wonder. Inspired by Harper’s barefoot brunch memories and Mom’s “just add more cheese” wisdom, this Spinach Mushroom Feta Quiche skips the dough drama and goes straight to creamy, savory comfort. Packed with golden mushrooms, melty feta, and tender spinach, it’s like a garden in custard form. Make it once, and it’ll become your anytime-any-meal go-to. Bonus? It reheats like a dream.
Ingredients
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1 tbsp Olive Oil
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1 Small Onion, finely chopped
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2 cups Fresh Spinach, chopped (or 1 cup thawed & squeezed dry)
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1 cup Mushrooms, sliced
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4 Large Eggs
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1 cup Heavy Cream (or half-and-half)
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½ cup Feta, crumbled (reserve a bit for topping)
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½ tsp Garlic Powder
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¼ tsp Ground Nutmeg
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Salt & Pepper, to taste
Instructions
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Prep Oven: Preheat to 375°F (190°C). Grease a 9-inch pie dish with butter or ghee.
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Sauté Veggies: Cook onion in oil 3–4 mins until soft. Add mushrooms; cook 5 mins until browned. Stir in spinach until wilted. Remove from heat.
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Mix Eggs: Whisk eggs 1 min until frothy. Add cream, garlic powder, nutmeg, salt, and pepper. Whisk again until smooth.
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Assemble Quiche: Spread veggie mix in dish. Pour egg mixture over. Top with feta. Tap dish gently to release air bubbles.
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Bake: 30–35 mins until golden on edges and center is set but slightly jiggly. Cool 10 mins before slicing.
Notes
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Squeeze spinach dry to avoid a watery quiche.
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Whisk eggs well for a fluffier result.
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Customize with sun-dried tomatoes, peppers, or fresh herbs!
- Prep Time: 10 mins
- Cook Time: 35 mins
Nutrition
- Calories: 235 kcal per slice
- Fat: 20g
- Carbohydrates: 3g
- Protein: 9g