I found this recipe while surfing the web. It comes from Budget Bytes and is pretty good, but I modified it a smidgeon. This is on the rotation of ready-made breakfast foods I make 1-2 times/month. It is yummy!
Spinach, mushroom BACON & feta crustless quiche (aka frittata)
Adapted from: Budget Bytes
Ingredients:
8 oz. fresh mushrooms, cleaned and sliced
1/2 t. minced garlic or 1/8 t. garlic powder
5 oz. frozen spinach, thawed
4 slices of bacon, cooked and chopped
4 large eggs
1 c. milk
1/4 c. feta cheese
1/4 c. grated parmesan
1/2 c. shredded mozzarella
salt & pepper to taste
Directions:
1. Preheat oven to 350*. (If your frozen spinach is not already thawed, thaw it in the microwave. Empty spinach into colander and let it drain while you begin to prepare the rest.) {I like to put the spinach in cheesecloth or a double layer of paper towels and squeeze it to get the water out.}
2. Place the sliced mushrooms in a skillet coated with non-stick spray (or butter), add the minced garlic and sprinkle a little salt and pepper. (If using garlic powder add it to the egg mixture in step 4.) Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
3. Spray a 9" pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms, crumbled feta and bacon.
4. In a medium bowl, whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking.) Pour this mixture into the pie dish over the spinach, mushrooms, bacon and feta.
5. Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until golden brown on top and the center is solid (approx 40-60 minutes). Slice and serve!
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