1-Getting this Mushroom Feta Crustless Quiche Recipe just right starts with a few easy steps that even beginners can follow. Begin by preheating your oven to 350°F (175°C), which sets the stage for even baking. Thaw and squeeze out all the moisture from the 1 10-ounce box of frozen chopped spinach to keep your quiche from getting watery that's a key tip for success.

2-Next, slice the 8 ounces of mushrooms and mince the 1 clove of garlic. Sautée the mushrooms, garlic, and 1/8 teaspoon salt in half a tablespoon of cooking oil until the moisture evaporates, about 5 minutes, for that perfect earthy flavor. Brush the remaining half tablespoon of oil in a 9-inch pie plate to prevent sticking, then layer in the sautéeed mushrooms, spinach, and 2 ounces of feta cheese.

3-In a separate bowl, whisk together the 4 large eggs, 1/4 cup grated Parmesan cheese, 1/4 teaspoon pepper, and 1 cup milk until smooth and combined. Pour this mixture over your layered ingredients and top with 1/2 cup shredded mozzarella cheese. Bake for about 50 minutes until golden brown and the internal temperature reaches 160°F (71°C). Let it cool a bit before slicing and serving warm it's ready in roughly 1 hour and 5 minutes total.