Crustless Asparagus Quiche



2 cups Frozen Spinach
1 Tablespoon Butter
½ teaspoons Minced Garlic
½ cups Mushrooms, Chopped
4 Eggs
1 cup Milk
¼ cups Parmesan Cheese
Salt And Pepper
2 ounces, weight Feta Cheese
½ cups Mozzarella Cheese
3 Green Onions
1 bunch Asparagus


Preheat oven to 350ºF.

In a colander, rinse and thaw the spinach. Press out excess water with your hands. In a pan over medium/low heat, sauté butter with the garlic and chopped mushrooms. After 5 minutes, add the spinach and saute 3 more minutes.

In a large bowl, whisk the eggs and add milk and Parmesan. Season with salt and pepper. Spray a pie plate with nonstick spray and cover with mushroom and onion mixture. Cover with feta, then add the egg mixture and salt and pepper. Top with shredded mozzarella to cover the eggs. Then sprinkle on green onions and arrange asparagus on top.

Bake uncovered for 45 minutes at 350ºF. Bake for 5-10 more minutes covered with tinfoil. Once it is set, take out of the oven and let sit for 5-10 more minutes.

Slice and enjoy!