Spinach, Tomato, And Mushroom Quiche – a delicious recipe with eggs, mushrooms, yellow onion, garlic, olive oil, frozen spinach. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the oven to 350F
2
Slice the mushrooms thinly and mince the onion and garlic. Place into a non-stick skillet with the olive oil over medium heat. Stir occasionally until the onions are translucent, approximately 7-10 minutes.
3
While the onions and mushrooms are cooking, whisk together the eggs with the milk with a few dashes of salt and pepper
4
In a pie dish, spray non-stick cooking spray, and spread the thawed spinach along the bottom of the pan. Layer the cooked mushrooms and onion on top, and add half of the feta cheese.
5
Pour the eggs into the pie pan. Add tomato slices and mozzarella.
6
Place into the preheated oven and cook for 40 minutes to an hour, until the top is golden brown and the eggs are set.
368
kcal
Calories
24
g
Fat
10
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 eggs, 8 ounces mushrooms, 1/2 yellow onion, 3 cloves garlic, and more.
Yes, Spinach, Tomato, And Mushroom Quiche falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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