Spinach Mushroom and Feta Crustless Quiche

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  10 oz Spinach
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  8 oz Mushrooms, White, Sliced
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  1 Garlic(3g)
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  0.1 tsp ⅛ tsp salt ($0.01)
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  1 tbsp Vegetable oil
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  2 oz Cheese, Feta, Crumbled
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  4 Egg, Whole, Large(176g)
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.3 tsp ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  1 cup Whole Milk
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  0.5 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

Instructions

1. 1Thaw the spinach and squeeze out as much moisture as possible using a clean kitchen towel or your hands until it's as dry as you can get it. Rinse the mushrooms, slice them thinly, and mince the garlic.
2. 2Heat the vegetable oil in a large skillet over medium heat. Add the sliced mushrooms and minced garlic with a pinch of salt, and sauté for 8–10 minutes, stirring occasionally, until the mushrooms have released all their liquid and the skillet is completely dry with no water remaining.
3. 3Preheat the oven to 350°F. Lightly brush a 9-inch pie plate with the remaining vegetable oil.
4. 4Layer the sautéed mushrooms, squeezed spinach, and crumbled feta into the prepared pie plate, spreading each layer evenly.
5. 5In a large bowl, whisk together the eggs, whole milk, grated Parmesan, and a pinch of salt and pepper until well combined and slightly frothy.
6. 6Pour the egg mixture over the vegetables and cheese in the pie plate, then sprinkle the shredded mozzarella evenly over the top.
7. 7Bake at 350°F for 48–52 minutes, until the top is golden brown and the internal temperature reaches 160°F when measured with a meat thermometer in the center.
8. 8Let the quiche cool for 5 minutes, then slice into 6 equal pieces and divide evenly into 6 airtight containers while still warm. Refrigerate until ready to serve.