Spinach, Mushroom, & Feta Crustless Quiche

Okay, so this dish was great!  I put it together in about 20 minutes, while the kids were resting and set the alarm on my phone, so that at 5:00 I would remember to throw it in the oven.  It turned out SO yummy and the kids ate it too!!!  My once very picky 4 year old, ate a whole piece and it is full of mushrooms and spinach! YAY!  He is finally understanding the importance of eating his fruits and veggies to stay healthy!  I did get him all excited about it by telling him it was cheesy pie that was full of healthy veggies to fight off his cold. I mean, I hate that his little brother is still sick...but what can I say other than he hasn't been eating much of his fruits & veggies!

Super Easy Recipe but comment below if you have any questions or suggestions!

Oh yeah and it makes 6 servings at about $1 per serving!

8 oz. fresh mushrooms, sliced and cut
3 cloves garlic, minced
10 oz. frozen spinach
4 eggs
1 c. milk (skim or another variation like almond milk is great)
1/2 c. feta (reduced fat if you can find it)
1/4 c. Parmesan (grated, fresh is always better)
1/2 c. Mozzarella, shredded (part-skim)
salt & pepper to taste
non-stick spray as needed




1. Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it by running water over it in the colander. Press it into colander and let it drain while you begin to prepare the rest.

2. Rinse the mushrooms and slice them thinly. I cut them a little too, just to help with the kids eating them. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).

3. Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.

4.  In a medium bowl whisk together the eggs until fairly smooth. Add the milk, Parmesan, and another small sprinkle of pepper. Whisk to combine. Pour this mixture into the pie dish over the spinach, mushrooms, and feta.

5.  Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve! If it still has a little water in it when you pull it out, it is fine, it will soak up once it comes out of the oven.

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Grilled Eggplant with Tomato and Feta

I was looking for something new to try on our New Recipe Tuesday and this is what I landed on! I initially thought no way that is going to fill Nate and I up, I mean it is just vegetables!  But I am hear to tell you it did! The two of us (yes, we had an empty house) ate large servings last night, probably a little too much, and then I ate a nice size serving for lunch today. So, I would call it 4 servings. But anyway....YUMMY!!! And great for you. The only fat is from olive oil and feta, the EVOO of course being good fat and you can typically find feta in reduced fat, so opt for that when available. We will be having this again!!!

It does call for fresh basil, please do use fresh not dried. It makes a big difference!  You can buy a basil plant for about $3 and then you will have it whenever you need it, which is about 3 times a week at our house!

Ingredients
1 large eggplant
3 large tomatoes
6 oz. reduced fat feta
1/2 cup fresh basil leaves
juice from half lemon
2 garlic cloves
1/4-1/2 cup extra-virgin olive oil
1 tsp salt
freshly ground black pepper to taste

Directions

1. Cut eggplant crosswise into 1/2" thick rounds.  Lightly season them with salt and lay flat on a paper towel for 30 minutes to let water come out of the eggplant.
2. While those are sitting, blend basil leaves, 1/4 cup of olive oil, 2 garlic cloves, lemon juice and 1 tsp of salt in immersion blender or mini food processor.
3. Cut tomatoes crosswise to 1/4" thick rounds.
4. Once eggplant is done drying, spray with olive oil spray (or drizzle with EVOO or spray non-stick spray). Grill them on lightly oiled or sprayed grill rack for 2-3 minutes on each side.  I used my panini grill or George Foreman type grill and it only took 2-3 minutes total, but a few batches since it is small.
5. Once eggplant is grilled, you can start layering in a sprayed/oiled casserole dish or baking pan. I used a 9x13 dish and layered as follows, but if your eggplant was smaller you may have to leave off a layer.

                  Grilled Eggplant Round
                  Brush/Spread on basil-garlic mixture
                  Sprinkle on Feta
                  Tomato Ring
                  Eggplant
                  Basil Spread
                  Feta
                  Tomato
                  Eggplant
                  Basil Spread
                  Feta
                  Tomato
                  Feta

     6.  Drizzle with olive oil to keep the cheese from burning and then bake at 400F for 15 minutes.

ENJOY!!!

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