Spinach, Mushroom and Feta Breakfast

I found this online labelled as a 'crustless quiche'.  I prefer to call it a breakfast casserole in a pie dish.  Real men will like it more.

Fresh fruit on the side and freshly squeezed OJ would be delightful.

Spinach, Mushroom and Feta Breakfast
8 oz fresh mushrooms, sliced
1/2 t minced garlic
10 oz frozen spinach, water drained/pressed out
2 - 3 oz feta cheese, crumbled  (I used a seasoned feta for extra pizzazz)
4 eggs
1 c milk
1/4 c grated parmesan
1/2 c shredded mozzarella
salt and pepper to taste

Sauté the mushrooms in a skillet coated with non-stick spray until the moisture is released and there is no more water in the pan.  Add garlic and sauté 30 seconds more.

Spray a pie dish with non-stick spray.  Spread the spinach in the bottom of the dish.  Add the mushrooms and feta.

In a bowl, whisk the eggs.  Add milk, parmesan and a sprinkle of pepper and whisk.  Pour over the spinach, mushrooms and feta.

Sprinkle the mozzarella cheese over the top.

Bake at 350 degrees until solid in the center and golden brown on the top.  Mine took about 30 minutes.

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Comments:
c = cup
t = teaspoon