Ingredients:
1 10oz. box frozen chopped spinach, thawed and drained ($1.00)
8 oz. mushrooms, thinly sliced ($1.49)
1 clove garlic, minced ($0.08)
1/8 tsp salt ($0.01)
1 Tbsp cooking oil, divided ($0.04)
2 oz. feta cheese, crumbled ($1.10)
4 large eggs ($0.83)
1/4 cup grated Parmesan cheese ($0.44)
1/4 tsp pepper ($0.02)
1 cup milk ($0.42)
1/2 cup shredded mozzarella cheese ($0.46)
Directions:
Preheat the oven to 350ºF. Thoroughly squeeze the thawed spinach to remove as much moisture as possible.
Clean the mushrooms to remove any dirt or debris, then slice them thinly. Mince the garlic.
In a skillet, combine the mushrooms, garlic, salt, and ½ Tbsp of cooking oil. Sauté over medium heat
until the mushrooms have released their moisture and it has evaporated, leaving no water in the skillet.
With the remaining ½ Tbsp of cooking oil, lightly grease the inside of a 9-inch pie plate. Layer the
sautéed mushrooms, squeezed spinach, and crumbled feta cheese in the pie plate.
In a large bowl, whisk together the eggs, grated Parmesan, pepper, and milk until well combined.
Gently pour the egg mixture over the spinach, mushrooms, and feta in the pie plate. Sprinkle the top
evenly with shredded mozzarella cheese.
Bake in the preheated oven for about 50 minutes, or until the quiche is golden brown on top and
reaches an internal temperature of 160ºF. Let it cool slightly before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes | Kcal: 200 kcal per serving |
Servings: 4 servings