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Spinach Mushroom Crustless Quiche

Ingredients

  • 1 Tbsp olive oil or avocado oil
  • 8 oz fresh mushrooms
  • sea salt and fresh ground black pepper to taste
  • 8 large eggs
  • 1 cup milk of choice I used unsweetened coconut milk
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 cup oat flour/ground oats
  • 1/2 tsp baking powder
  • 8 oz frozen spinach thawed
  • 1/2 cup feta cheese crumbled, divided
  • 1/2 cup grape or cherry tomatoes halved
  • fresh herbs such as basil for garnish optional

Instructions

  • Preheat your oven to 400 degrees f.
  • Lightly grease or spray a 10-inch quiche tart pan, then (preferably removable bottom) place it into a large tray to avoid spillage through the bottom.
  • Heat the oil in a skillet over medium high heat. Add in your mushrooms and sauté for 5 minutes, or until golden brown. Season with sea salt and pepper to taste and set aside.
  • In a large bowl, whisk eggs, milk, and all seasonings. Stir in the oat flour and baking powder.
  • Squeeze as much water as possible from the thawed spinach, then add it into the egg mixture, together with half of your crumbled feta.
  • Season with a pinch of sea salt and pepper, and whisk to combine.
  • To assemble your quiche, layer the mushrooms on the bottom of your tart pan. Pour in the egg and spinach mixture, then top with cherry tomatoes and the remaining feta cheese.
  • Bake for 25-30 minutes, or just until the center is set and the top is golden.
  • Allow your quiche to cool before slicing and serving, garnish with fresh herbs and enjoy!
  • Stays great refrigerated for up to 3 days.