crustless spinach and mushroom quiche

Ingredients

• Servings: 1
• 1 1/2 teaspoons olive oil
• 5 green onions, chopped
• 2 cloves garlic, finely chopped
• 1 (6 ounce) bag fresh baby spinach
• 1 1/2 teaspoons olive oil
• 8 fresh mushrooms, sliced
• 4 eggs
• 8 ounces sheep-milk feta cheese, crumbled
• 1 pound jalapeno yogurt cheese, shredded

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 325 degrees f (165 degrees c).
• heat 1 1/2 teaspoon olive oil in a nonstick oven-safe skillet over medium heat; cook and stir green onions and garlic in the hot oil until the garlic is fragrant but not browned, about 1 minute. stir in spinach, cover skillet, and cook until spinach is wilted, about 5 minutes. transfer spinach to a large bowl.
• heat 1 1/2 teaspoon olive oil in same skillet and turn heat to medium-high. cook and stir mushrooms until lightly browned, about 5 minutes; remove from heat.
• squeeze any moisture from spinach mixture and stir into mushrooms. beat eggs in a bowl until thoroughly combined. stir eggs into the spinach-mushroom mixture; thoroughly stir in feta and jalapeno yogurt cheeses.
• spoon the mixture back into the skillet; use a spoon to level surface. wipe any filling from edge of skillet above the filling with a paper towel.
• bake in the preheated oven until the quiche is golden brown, about 45 minutes. let cool slightly before cutting into slices.