Easy Crustless Spinach Quiche

Today on The Stay At Home Chef I'm showing you how to make my Easy Crustless Spinach Quiche. This is a super easy recipe to put together for any breakfast, brunch, lunch, or dinner. I won't judge, quiche is good for any meal. While I'm going to make it crustless today, you could easily add a crust if that's your thing. Before we get started with everything else you'll want to prep your spinach. I buy my spinach frozen, but then once thawed it has all of this liquid in it that you need to remove. So what I do is just gather up a clump of the spinach and squeeze it in my hand, and let the juices run out into a bowl. And once no more liquid is coming out, I just set it aside on a paper towel which will absorb any remaining liquids. You'll need 10 ounces of spinach total, and while I know this isn't the prettiest thing, it really is important to drain your spinach well, otherwise you'll end up with a soggy quiche. It's best to just get this done first thing so that you can then move on with the recipe. Next preheat your oven to 350 degrees Fahrenheit, and lightly grease a 9 inch pie plate, or if you wanted to have a crust you could just line your pie plate with a pie crust. Next get 1 tablespoon of olive oil heating in a large skillet over medium high heat. Then we'll add in 1 small white diced onion, or you can use yellow or a sweet onion, that'll be about 1 cup, and 4 ounces of sliced mushrooms. I'm using cremini mushrooms, but you can use just the plain white. Let this saute until the onions and mushrooms are tender, which will take about 5-7 minutes. Once those are soft we'll add in about 2 cloves of minced garlic, and cook that for about 60-90 seconds. Then we'll turn off the heat and add in our 10 ounces of spinach. I'm just going to break that up so it's not all clumped together anymore, and stir that in with the mushrooms and onion. Then you'll just want to spoon this into the bottom of your prepared pie plate. Then we're going to add in 8 ounces of shredded sharp cheddar cheese, and 6 ounces of crumbled feta. Then you just want to kind of stir this together so it's somewhat evenly distributed, and this is why we're using a deep dish pie plate, because we are loading this full of goodness. Then all that's left to do is whisk together our quiche mixture. You'll need 5 large eggs, 1 1⁄2 cups of milk, I'm using 2%, and 1⁄4 teaspoon each of salt and black pepper. Whisk this all together until it's well combined, breaking up all of the yolks and whisking it thoroughly, and then just pour this over your filling directly in the pie plate. You can tilt the pie plate around or move things around with a spoon, and let that egg mixture fill in all of the gaps. All that's left to do is pop this in the preheated 350 degree oven for 40-45 minutes, until the eggs on top are set and firm in the center. Once it's out of the oven let it cool for about 10 minutes, and then you are ready to slice and serve.