Quiche (Spinach, Mushroom, Feta)

This is a crustless quiche. Cool. Based on the ingredients, it’s pretty versatile meal-wise. Like, you could have it for breakfast, second breakfast, ellevensies, lunch, afternoon tea, dinner, supper… (LOTR quote alert). However, based on my experience, it’s best for breakfast or a healthy snack. It just doesn’t have the “umph” to meet the requisites of lunch or dinner; not enough protein, I suppose. But it’s freakin delicious and pretty darn healthy, so I will definitely be making it again. Also, it freezes well, so if you’re into doing freezer meals, you totally can use this recipe.

 

Spinach, Mushroom, and Feta Crustless Quiche.

 

Notes: I added extra garlic because, duh. Also, really make sure to squeeze your spinach out. No seriously. It’s a big deal. You don’t have to use mozzarella cheese if you don’t want to make that special purchase; I just used cheddar. AND you don’t have to use freshly grated parmesan… because if you’re like me, you cut costs wherever you can and buy that stuff in the can. And it’s OKAY.

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