16 GROUNDCOVER NEWS FOOD Crustless spinach, mushroom and cheese quiche ELIZABETH BAUMAN Groundcover contributor Ingriedients: ¾ pound fresh spinach (stems removed), cooked in a skillet and all water removed 8 oz. mushrooms (I like to use Baby Bella) 1 clove garlic, minced 1/8 tsp salt 1 tbsp cooking oil, divided 3 oz. feta cheese 4 large eggs 1/4 cup grated parmesan 1/4 tsp pepper 1 cup milk 1/2 cup shredded cheddar cheese Directions: Preheat the oven to 350ºF. Cook and squeeze water out of spinach. Clean mushrooms and slice thinly. Add the mushrooms, garlic, salt, and a ½ tablespoon cooking oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture and it has evaporated from the skillet. No water should remain in the skillet. Brush the other ½ tablespoon cooking oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and crumbled feta into the pie plate. In a large bowl, whisk together the eggs, parmesan, pepper and milk. Pour the egg mixture into the pie plate. Top with the shredded cheddar cheese. Bake the quiche in the preheated 350ºF oven for about 50 minutes or until it is golden brown on top. This is so good for any meal during the day! PUZZLE SOLUTIONS Michigan's environment SHAWN SWOFFER Groundcover vendor No. 574 The sky brightens up and the winter clouds slowly drift away the mist I see through it calls on all to celebrate it's rebirth of the season and calls on all who are called APRIL 5, 2024
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