Spinach Mushroom and Feta Crustless Quiche

I’m a big fan of savory breakfast dishes and this Spinach Mushroom and Feta Crustless Quiche might be my new favorite! It’s very filling (without giving me a carb-hangover), and it’s chock-full of vegetables. There are endless possibilities for customizing the filling, plus it reheats well in the microwave for a quick dinner!

Spinach Mushroom and Feta Crustless Quiche


Love this Spinach Mushroom and Feta Crustless Quiche? Try my Bacon Broccoli Cheddar Crustless Quiche, too!

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE
Spinach and Mushroom and Feta Crustless Quiche is a great low carb breakfast or brunch tread packed with vegetables and protein. BudgetBytes.com
ISN’T A “CRUSTLESS QUICHE” JUST A FRITTATA?
While they are both baked egg dishes, there are distinct differences. The main difference is the texture. Quiches are a baked egg and cheese custard, with a soft velvety and delicate texture. Frittatas do not contain milk or cream, so it is closer in texture to an omelette or straight baked egg. The other significant difference comes in the cooking process. Frittatas start on the stove top and only finish only for the last few minutes in the oven. Quiches are baked in the oven only.

CAN THIS CRUSTLESS QUICHE BE REHEATED?
Yes, this is one of my favorite make-ahead breakfast dishes! But you do need to be cautious while reheating because overheating can cause the egg proteins to seize up, expel water, and become rubbery. For that reason I suggest reheating in the microwave only until the crustless quiche is warmed through, but not piping hot. This will store in the refrigerator for about 4 days.

CAN YOU FREEZE CRUSTLESS QUICHE?
Egg dishes like crustless quiche freeze just so-so. This is one of those grey areas where it will depend a lot on how sensitive you are to texture changes. The egg will seep a little water upon freezing, thawing, and reheating, which may or may not bother you. I suggest testing this with one piece of the quiche first to see if the changes are acceptable to you. To freeze, cool the quiche in the refrigerator first, then wrap tightly in plastic and transfer to the freezer. Thaw in the refrigerator overnight before reheating.

INGREDIENTS
8 oz button mushrooms ($1.99)
1 clove garlic, minced ($0.08)
10 oz box frozen spinach, thawed ($1.09)
4 large eggs ($0.83)
1 cup milk ($0.39)
2 oz feta cheese ($0.87)
1/4 cup Parmesan, grated ($0.39)
1/2 cup shredded mozzarella ($0.50)
Salt and pepper to taste ($0.05)


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