Spinach Mushroom Crustless Quiche

Recipe from https://www.budgetbytes.com/2011/11/spinach-mushroom-feta-crustless-quiche/

INGREDIENTS

• 8 oz button mushrooms, sliced 
• 1 clove garlic, minced 
• 10 oz box frozen spinach, thawed 
• 4 large eggs 
• 1 cup milk 
• 2 oz feta cheese (or 1/2 cup cottage cheese)
• 1/4 cup Parmesan, shredded
• 1/2 cup shredded mozzarella (or cheddar cheese)
• Salt and pepper to taste 

INSTRUCTIONS

1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Mince the garlic.
2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
3. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta. (if using cottage cheese then mix it in with the rest of the ingredients in step 4)
4. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables in the pie dish. Top with the shredded mozzarella (ot cheddar).
5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.