Crustless Quiche - with Mushroom, Tomato, Spinach, and Feta

As my 5-year-old would say, I like things ‘easy peasy’, and cooking brunch is no exception. A crustless quiche is just an egg bake in a pie dish, which makes it look a little fancy while keeping it easy to make. The recipe can be changed to your liking, making it versatile.

Pair it with mimosas, fresh fruit, and this amazing Blueberry French Toast Casserole from Everyday Shortcuts, and you have brunch ready to go.

Ingredients

• Olive oil sautéing

• 1 cup mushrooms, sliced

• 1 large or two small tomatoes, diced

• 2 handfuls of spinach

• 6 large eggs

• 1 cup milk

• 1 teaspoon garlic powder

• Salt and pepper to taste

• 1/2 cup Feta cheese , crumbled

You can add onions, other herbs and spices, and more veggies if you like. I keep it simple because my husband cannot eat many foods.

Directions

• Preheat oven to 350 degrees F

• Add olive oil to a pan over medium heat. Saute the mushrooms and tomatoes until the mushrooms release their moisture and the tomatoes cook out some of theirs. This takes approximately 5-7 minutes. Toss in the spinach at the end and cook until they are wilted. Remove from the heat and allow to cool while preparing the egg mixture.

• In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Stir in the vegetable mixture, then add the crumbled feta until distributed evenly.

• Pour the mixture into a lightly greased pie dish.

• Bake at 350 for 30-35 minutes or until a toothpick comes out clean from the center.

• Let cool 5 minutes before slicing.

Prep time: 15 minutes

Cook time: 35 minutes

That’s it- an easy brunch dish that everyone enjoys.

Now time for that mimosa!