Breakfast at any hour of the day is one of my loves in life. I enjoy an egg or a waffle in the morning, as well as for lunch or dinner and I’m not sorry for it. However, my husband doesn’t share that opinion and thinks that breakfast foods are only for mornings….well, except for quiche. I know, it doesn’t make sense to me either, but it’s the one egg dish that I can get away with after noon and he will devour every last bite. So, I’m always on the lookout for new recipes so that I can have my evening eggs and satisfy his appetite too. Also, my kids love it, so we’re winning all around.
What makes quiche so amazing is being able to completely customize it to whatever you like in your eggs, or whatever’s in the pantry or fridge that day. Recently, I’ve been making a new favorite with spinach, feta, and mushrooms that is to die for! It’s the perfect combo of breakfast and dinner flavors, and my husband will literally eat anything littered with mushrooms, so that helps too. Of course, since there are no rules with quiche, you can absolutely add a crust to this if you wanted to, but we’re getting ready for bathing suit season around here, so we have been opting to leave it out…and honestly we don’t miss it. It’s that good!
I like to serve this with a simple side salad and vinaigrette, but you could also pair it with fruit or some type of breakfast or roasted potato and it would be perfection. And it’s one of my favorite meals to make when entertaining guests because 1) It’s simple to make 2) Doesn’t dirty a lot of dishes and 3) Looks and tastes like it took way more time than it actually did to prepare. You really can’t go wrong with this one as long as everyone you’re feeding likes eggs.
Let’s get into the recipe, shall we?
Start with a 9-inch pie pan (glass or aluminum) and spray it with cooking spray to coat it. Then gather the ingredients below and follow the directions for a delicious meal any time of day.
- 1/2 cup butter
- 3 cloves chopped garlic
- 1 small onion
- 1 10 oz package fresh baby spinach (frozen works too)
- 1 4.5 oz can mushrooms, drained (you could also use fresh)
- 6 oz. feta cheese
- 1 cup shredded cheddar cheese
- 4 eggs beaten
- 1 cup milk
- salt/pepper to taste
Preheat the oven to 375 degrees. In a medium skillet, melt the butter over medium heat. Add garlic and onion and cook until lightly browned, about 7 minutes. Stir in the mushrooms, spinach, feta, and 1/2 cup of cheddar cheese and spoon the mixture into the pie pan.
In a medium bowl, whisk together the eggs and milk. Pour mixture into the pie pan on top of your other ingredients allowing them to incorporate.
Place pie pan on a cookie sheet to prevent any spill over and bake in the preheated oven for 15 minutes. Sprinkle the top with your remaining cheddar cheese and bake for an additional 35-40 minutes, or until the center of the quiche is set. Allow it to sit for 10 minutes before serving.