After 'vacating' my usual dedication to my diet (or as Kristen calls it "Food-Style") for most of the month of May, I knew it was time to get myself back on track, for real. I think the semi-break I took was good because I did make some decisions about my diet and how I'm going to eat. All the time I've been doing Paleo, I have consistently missed some dairy products and beans. I'm not much of a milk drinker but I do like to use milk in recipes. But cheese? That I love and I have really missed it. I also have missed beans - especially in the form of hummus and the occasional bean I might put in a salad. Oh, and quinoa which I have come to love. And so, I have decided to call my diet approach Lacto-Ovo-Beano Paleo. Which, when I think about it, is sort of a low glycemic approach to eating.
One of the things I made on Saturday was another version of a crustless quiche. This one may be my favorite version yet - maybe because of the cheese. I've been having a piece of it for breakfast and that has been a nice change from getting up and making eggs every day, which are still my breakfast of choice.
This version comes together very quickly because there's not a lot of pre-prep. I will say, next time I make it, I'm adding some onion - I think that would make it perfect!
Spinach, Mushroom, and Feta Crustless Quiche
10 oz. box frozen spinach, defrosted and drained
2 cups sliced mushrooms (I used Baby Bella because they are firm and hearty)
1 clove Garlic, minced
1/4 cup reduced fat crumbled feta
3/4 cup Egg Beaters
1 cup 1% milk
2 T Parmesan Cheese, Freshly Grated
1/4 cup part skim shredded mozzarella cheese
Salt and Pepper, to taste
Place the sliced mushrooms in a skillet coated with non-stick spray. Add the minced garlic and a little salt and pepper. 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.
Spray a 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 and crumbled feta.
In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan and another small sprinkle of pepper. Whisk to combine. Pour this mixture into the pie dish over the spinach, mushrooms and feta.
Sprinkle the shredded mozzarella cheese over the top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the into the preheated oven and bake until it is golden brown on top and the center is solid. This will take between 45 minutes and an hour.