How To Make Mushroom Feta Crustless Quiche
Enjoy a gluten-free breakfast with this crustless quick recipe. It’s filled with caramelized mushrooms, ricotta, feta, eggs, and onions.
Preheat oven to 375 degrees F.
Lightly grease a 9 by 8-inch baking pan with 2 tablespoons of olive oil, turning the pan from side to side to ensure all sides are covered. Set aside.
In a medium – large frying pan, heat the remaining 4 tablespoons of olive oil, then cook the onions and mushrooms over medium heat for about 5 to 7 minutes or until the onions are soft, stirring from time to time. Season with salt and pepper.
In a small bowl, using a fork, beat the eggs for 1 minute.
In a large bowl, using a wooden spoon or spatula, mix together the ricotta, feta, chopped green onion, parsley and the eggs until well combined.
Mix in the mushroom and onion mixture into the cheese and eggs and stir well, season with salt and pepper.
Pour the mixture into the prepared pan and bake for about 45 minutes until set and the center is firm to the touch.
Let the quiche cool for 10 minutes, then slice and serve.
- Calories: 254.34kcal
- Fat: 20.83g
- Saturated Fat: 7.61g
- Trans Fat: 0.01g
- Monounsaturated Fat: 10.32g
- Polyunsaturated Fat: 1.87g
- Carbohydrates: 6.90g
- Fiber: 1.52g
- Sugar: 3.56g
- Protein: 11.21g
- Cholesterol: 125.50mg
- Sodium: 243.82mg
- Calcium: 186.91mg
- Potassium: 400.00mg
- Iron: 1.33mg
- Vitamin A: 119.60µg
- Vitamin C: 7.32mg
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