Crustless Spinach And Mushroom Quiche

• 1 1/2 teaspoons olive oil
• 5 green onions, chopped
• 2 cloves garlic, finely chopped
• 1 (6 ounce) bag fresh baby spinach
• 1 1/2 teaspoons olive oil
• 8 fresh mushrooms, sliced
• 4 eggs
• 8 ounces sheep-milk feta cheese, crumbled
• 1 pound jalapeno yogurt cheese, shredded

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat 1 1/2 teaspoon olive oil in a nonstick oven-safe skillet over medium heat; cook and stir green onions and garlic in the hot oil until the garlic is fragrant but not browned, about 1 minute. Stir in spinach, cover skillet, and cook until spinach is wilted, about 5 minutes. Transfer spinach to a large bowl.
3. Heat 1 1/2 teaspoon olive oil in same skillet and turn heat to medium-high. Cook and stir mushrooms until lightly browned, about 5 minutes; remove from heat.
4. Squeeze any moisture from spinach mixture and stir into mushrooms. Beat eggs in a bowl until thoroughly combined. Stir eggs into the spinach-mushroom mixture; thoroughly stir in feta and jalapeno yogurt cheeses.
5. Spoon the mixture back into the skillet; use a spoon to level surface. Wipe any filling from edge of skillet above the filling with a paper towel.
6. Bake in the preheated oven until the quiche is golden brown, about 45 minutes. Let cool slightly before cutting into slices.

olive oil, green onions, garlic, baby spinach, olive oil, mushrooms, eggs, feta cheese, jalapeno yogurt cheese

Taken from www.allrecipes.com/recipe/221200/crustless-spinach-and-mushroom-quiche/ (may not work)