I’m not 100% sure what the difference between a “crustless quiche” and a frittata is. I’m sure there’s a difference, and I’m sure that mom (Jennings) would know, but I have no idea! So anyway, this is a crustless quiche recipe. Or a frittata, if they’re the same thing? But if they’re not the same thing, it’s a spinach, mushroom, feta crustless quiche!
- 8 oz button mushrooms, sliced thinly
- 1 clove garlic, minced
- 10 oz box frozen spinach, thawed and excess moisture squeezed out
- 4 large eggs
- 1 cup milk
- 2 oz feta cheese
- 1/4 cup Parmesan, grated
- 1/2 cup shredded mozzarella
- Salt and pepper to taste
Preheat the oven to 350ºF. Saute the mushrooms, garlic, and a pinch of salt and pepper until the mushrooms are soft and all of their moisture has evaporated away.
Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. (I also added salt, because… come on.) Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
Bake the crustless quiche for 45-55 minutes, or until the top is golden brown.
RP Servings: 5
Stars: 4, easily 5! First addition was the salt that I added, and it could have used even more. It also needed more garlic. Also, as a personal preference, I would add onions to the mushrooms and saute them both together. It tasted great though, and I’ll absolutely be making it again!