How to Make East Crustless Spinach Quiche



- 1 tablespoon extra virgin olive oil

- 1 small sweet onion diced

- 4 ounces of mushrooms sliced

- 2 cloves minced garlic

- 10 ounces chopped frozen spinach thawed and drained

- 6 ounces crumbled feta cheese

- 8 ounces shredded cheddar cheese

- 5 large eggs

- 1/2 cup milk

- 1/4 teaspoon salt

- 1/4 teaspoon black pepper





- Preheat oven to 350 degrees Fahrenheit and lightly grease a 9-inch deep dish pie plate. 

- Heat olive oil in a large skillet over medium-high heat. Add in onion and mushroom and saute until softened, about 5 to 7 minutes. Add in garlic and cook 1 minute more. Stir in spinach, feta, and cheddar cheese. Spoon mixture into the prepared pie plate. 

- In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over the spinach mixture in the prepared pie plate. 

- Bake in the preheated oven for 40 to 45 minutes, until eggs are set. Let cool 10 minutes before slicing and serving.