Spinach, Mushroom, and Feta Quiche

So yesterday morning, I apparently woke up feeling mighty productive and thought i would whip myself up a little breakfast before work. And the result was wonderful ( and mostly healthy). When I cook it usually equates to whatever is in my fridge at the time unless, dare i say i have a pinterest experiment, which by the way happens often, and following the recipe happens NEVER. I just cant help myself. I have to change it up. What can i say it seems to be genetic. Thanks Dad and Dandy! Sp I hope if any of your guys have tried any of my recipes yet you are enjoying them as much as I enjoy doing this!

start by preheating the oven to 350. Now lets move on to the mushrooms by chopping, then saute your mushrooms. i did not put any olive oil in the pan. i gave then a good spray with my olive oil nonstick spray and tossed them around. add some salt and pepper and a little garlic to taste and let them do their thing in the pan for a minute. 

While the mushrooms cook. I then mixed up my egg concoction.  In a medium bowl mix your eggs, milk, mozzarella and feta. By now the mushrooms should be looking good. Before they are done. Put your fresh spinach on top of the mushrooms just a minute or 2 to allow it to wilt. 

Once the spinach is wilted. Remove from heat and add the spinach and mushroom mixture into the bowl with you egg mixture . Give it a good swirl together with the spatula and then pour into a greased dish. i used a pie dish and it seems to be the perfect size. Slip it into the oven for about 45 minutes to an hour. Keep in mind everyone's oven cooks a little different. When it has started to slightly brown on the top and you are sure the middle is solid it is done and ready to eat.

My apologies. i do not have my usual finished product picture. my camera apparently went wonky and my picture did not take.

But i hope you enjoy

RECIPE

5 to 8 fresh sliced mushrooms

1/2 tsp minced or granulated garlic

5 oz fresh spinach ( if you use frozen make sure that you let it thaw and get as much water out as possible or it will make your dish soupy)

1 cup egg substitute or 4 regular eggs

1 cup milk

2 oz feta

1/2 cup fat free mozzarella

salt and pepper to taste.