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.
Serves:
Ingredients
- 6tbspolive oil
- 1yellow onion,sliced
- 20ozportabello mushrooms,cleaned and sliced
- 1cupricotta
- 1cupfeta,crumbled
- 4largeeggs
- ½cupgreen onion,chopped
- ½cupparsley,chopped
- 1tspkosher
- ½tspblack pepper,coarse, ground
Instructions
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Preheat oven to 375 degrees F.
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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.
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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.
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In a small bowl, using a fork, beat the eggs for 1 minute.
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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.
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Mix in the mushroom and onion mixture into the cheese and eggs and stir well, season with salt and pepper.
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Pour the mixture into the prepared pan and bake for about 45 minutes until set and the center is firm to the touch.
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Let the quiche cool for 10 minutes, then slice and serve.
Nutrition
- 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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