Friday, 25 July 2014

Spinach, Mushroom and Feta Crustless Quiche

Do you feel that time is flying every day? Can't believe it's end of July already. I asked my younger daughter the same question the other day, she told me she felt time has been very slow!  Well, I understand how she feels. She can't wait to go for an overseas cultural immersion trip organized by her school in November.


She is so excited about it as this is the first time she travels overseas not with family members, but with her schoolmates and teachers.  I am really happy for her. At her age, she is so lucky to have such a good opportunity to be exposed to a different culture. Recall my first overseas trip, which happened when I was 26 years old, led me to this island and I have been living here ever since.  Time does fly by and brings amazing changes in our lives. Now, watching my girls grow up happily and healthily day by day,  I feel so blessed.



Like many other children, my girls do not like vegetables.  One way to add greens to their meal is to combine their favorite cheeses with vegie. This crustless quiche is a good choice.  Plenty of vegetables, plenty of cheeses.  As no need to prepare the crust,  I have enough time to serve it on our breakfast table this morning.  An easy and healthy dish indeed.


SPINACH, MUSHROOM AND FETA CRUSTLESS QUICHE

Ingredients
  • 200g fresh mushrooms, sliced
  • ½ tsp minced garlic
  • 1 tablespoon olive oil
  • 300g spinach, trimmed
  • 4 large eggs
  • 1 cup milk
  • 60g feta cheese
  • ¼ cup grated parmesan
  • ½ cup shredded mozzarella
  • salt & pepper to taste

Directions
  1. Preheat your oven to 180 degree C.
  2. Blanch the spinach in a saucepan of boiling water for 5 seconds, then drain, squeeze out any excess moisture, and chop.  
  3. Heat the olive oil in a frying pan over high heat. Add the garlic and fry until fragrant. Add mushrooms and saute over medium-high heat until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes). 
  4. Combine the spinach, cooked mushroom, feta,  salt and pepper.  Place into a ovenproof dish.


  5. In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and  sprinkle of pepper. Whisk to combine.
  6. Pour this mixture into the dish over the spinach, mushrooms, and feta. Sprinkle with shredded mozzarella cheese.

  7. Bake in preheated oven for 45 minutes or until it is golden brown on top and the center is solid. Serves 4.
Recipe adapted here.

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