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Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
- In a skillet, heat the olive oil over medium heat and add the sliced mushrooms. Sauté for about 5 minutes, or until they are tender and lightly browned.
- Add the chopped spinach to the skillet and cook for an additional 2-3 minutes until the spinach wilts. Remove from heat and let it cool slightly.
- In a large bowl, whisk together the eggs and milk until well combined. Stir in the garlic powder, onion powder, salt, and pepper.
- Add the sautéed mushrooms and spinach mixture to the egg mixture, followed by the crumbled feta cheese. Mix until all ingredients are evenly distributed.
- Pour the mixture into the prepared pie dish and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the quiche is set in the center and lightly golden on top.
- Allow to cool for a few minutes before slicing. Garnish with fresh herbs if desired, and serve warm or at room temperature.
Chef’s Tips
- Feel free to add more vegetables such as bell peppers or tomatoes for extra flavor and nutrition.
- For a creamier texture, you can replace some of the milk with heavy cream.
- This quiche can be made ahead of time and stored in the refrigerator for up to three days.
Nutrition (per serving)
Approximately 250 calories, 15g protein, 8g carbs, 18g fat
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