That Shiksa Can Bake – Spinach, Mushroom and Feta Quiche

Real men DO eat quiche! Especially when Nikki makes it for them.

For breakfast this morning, Nic made a crustless quiche with blueberry-corn muffins and fresh grapefruit juice. Who is better than her?

Ingredients

Makes one 10 inch quiche which is enough for 4 really hungry or 6 normal people.

• 4 oz Feta cheese, crumbled
• 1 medium onion, diced
• 2 large eggs
• 1/2 cup of egg whites
• 2 handfuls of fresh spinach, roughly chopped
• 2 handfuls of mushrooms, sliced (she uses baby bellas)
• 1/2 cup all-purpose flour
• 1 tsp. baking powder
• Salt and pepper to taste
• 1 1/2 cup of skim milk

Directions

• Preheat oven to 400 degrees.
• Lightly grease a 10 inch pan (you can use a tarte pan or pie plate)
• Saute onions and mushrooms until the onions are translucent, add spinach towards the end to wilt.
• Whisk eggs, flour, baking powder, salt and pepper, milk and cooled veggie mixture in a large bowl.
• Pour into greased pan and sprinkle Feta on top. Don’t forget to eat the pieces that missed the pan.
• Bake for 30-35 minutes or until edges are brown and top center is fully set.
• Let cool for a bit, and serve.

Nic thinks sliced tomatoes on top would be a good addition, but I’m a bit weird with tomatoes and eggs.