Spinach & Mushroom Quiche

Lately, I've been dreaming of a delicious brunch. This weekend I'm definitely having a mimosa, more like two or three mimosas. To hold me over until Saturday, I made a crust-less quiche that is packed with veggies and cheese. Yes, usually a crust is buttery and delicious, but with enough cheese you forget all about having a crust. This recipe is easy to reheat and tastes just as good as when it first came out of the oven! Try it for a protein packed breakfast or lunch.

Ingredients
8 oz portobello mushrooms, thinly sliced
1 tablespoon olive oil
1 garlic clove, minced
10 oz box frozen spinach, thawed and drained
4 eggs
1/2 cup reduced fat feta cheese
1/4 cup grated Parmesan cheese
1/2 cup reduced fat mozzarella cheese, shredded
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1. Preheat the oven to 350 degrees F. 
2. In a saute pan over medium heat add olive oil and garlic. Then add mushrooms and let cook for about 5-7 minutes.
3. Spray pie pan nonstick spray. Add spinach to the bottom of the pan. Then add cooked (and drained) mushrooms and feta cheese. 
4. In a medium bowl, whisk together eggs, milk, Parmesan, salt, and pepper. Pour mixture over the spinach and mushrooms.
5. Top with a layer of mozzarella cheese. 
6. Bake for about 45 minutes or until top is golden brown and the center is solid.

The original recipe can be found here.