Egg White Quiche With Spinach Mushrooms And Feta Recipes

SPINACH MUSHROOM AND FETA QUICHE

Steps:

• Preheat the oven to 350 degrees. Spray a 9 inch pie dish with cooking spray, set aside
• In a large skillet, heat the olive oil, add the garlic and mushrooms
• Sauté the mushrooms and garlic until the mushrooms are soft and all of the moisture has evaporated away, about 5 minutes
• Add in the spinach and stir until wilted, about 2 minutes. Remove from the heat and set aside
• In a medium bowl, whisk together eggs, milk, salt, pepper and Parmesan
• Pour the vegetables into the pie dish add crumbled feta, add the egg mixture over the vegetables and feta and top with the shredded mozzarella
• Bake for 40-45 minutes or until the edges start to pull away from the side of the dish and the top is golden brown
• Cut into 4 or 6 slices
• Serve

TRANSFORMED SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fit pie crust into a 9-inch pie dish.
• Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
• Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
• Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
• Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.