Preparation

• Preheat the oven to 350ºF. Thaw and squeeze as much moisture out the spinach as possible.
• Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
• Add the mushrooms, garlic, salt, and a ½ tablespoon cooking oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture and it has evaporated from the skillet. No water should remain in the skillet.
• Brush the other ½ tablespoon cooking oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and crumbled feta into the pie plate.
• In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.
• Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
• Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 160ºF. Slice and enjoy!