{NEW} Spinach Mushroom Crustless Quiche #WeekendPlans makes 4-6 servings Ingr…


{NEW} Spinach Mushroom Crustless Quiche ???

makes 4-6 servings

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


Preheat the oven to 400 degrees f.

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.

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.

In a large bowl, whisk eggs, milk, and all seasonings. Stir in the oat flour and baking powder.

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.

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.

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




My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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