Light Crustless Vegetable Quiche with Spinach and Feta

Preheat the oven to 175 °C. Grease the baking dish with a little butter or oil.

Heat the olive oil in a pan over medium heat. Add the onion and mushrooms. Sauté for 6–8 minutes, until the mushrooms soften and all the liquid they release has completely evaporated. This is key so the quiche won't be watery.

Add the garlic and spinach. Sauté for just 1–2 minutes more, until the spinach wilts and the garlic becomes fragrant. Remove from heat and let the vegetables cool slightly.

In a large bowl, whisk together the eggs, milk, Greek yogurt, salt, pepper and nutmeg. Whisk until the yogurt is completely dissolved and there are no lumps.

Spread the sautéed vegetables evenly over the bottom of the greased baking dish. Sprinkle crumbled feta cheese and grated parmesan over the vegetables.

Carefully pour the egg mixture over the vegetables and cheese. You can gently stir with a fork so the liquid distributes evenly.

Bake for 35–40 minutes, until the edges are golden brown and the center is firm to the touch (it should not be liquid). Remove from the oven and let rest for at least 10 minutes before slicing, so the structure sets.