Spinach Mushroom Crustless Quiche – Healthy Eating
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makes 4-6 servings⠀
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Ingredients:⠀
1 Tbsp olive oil⠀
8 oz mushrooms⠀
sea salt and fresh ground black pepper, to taste⠀
8 large eggs⠀
1 cup milk of choice, I used unsweetened coconut milk⠀
1 tsp garlic powder⠀
1/2 tsp onion powder⠀
1/2 cup oat flour/ground oats⠀
1/2 tsp baking powder⠀
8 oz frozen spinach, thawed⠀
1/2 cup feta cheese, crumbled, divided⠀
1/2 cup grape or cherry tomatoes, halved⠀
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Instructions:⠀
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Preheat the oven to 400 degrees f.⠀
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Lightly grease or spray a 10-inch quiche tart pan, then (preferably removable bottom) place it into a large tray to avoid spillage through the bottom.⠀
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Heat the oil in a skillet over medium high heat. Add in your mushrooms and sauté for 5 minutes, or until golden brown. Season with sea salt and pepper to taste and set aside.⠀
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In a large bowl, whisk eggs, milk, and all seasonings. Stir in the oat flour and baking powder.⠀
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Squeeze as much water as possible from the thawed spinach, and add it into the egg mixture, together with half of your crumbled feta.⠀
Season with a pinch of sea salt and pepper, and whisk to combine.⠀
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To assemble your quiche, layer the mushrooms on the bottom of your tart pan. Pour in the egg and spinach mixture, then top with cherry tomatoes and remaining feta cheese.⠀
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Bake for 25-30 minutes, or until the center is set and the top is golden.⠀
Allow your quiche to cool before slicing and serving, and enjoy! ❤Rachel
