Crustless Spinach Quiche

1 Tbsp. olive oil

8 oz. mushrooms, cleaned and chopped

2 cloves garlic, minced

1/4 tsp. salt

1/2 tsp. freshly ground black pepper, divided

4 cups fresh spinach

4 oz. crumbled feta cheese

4 large eggs

1 cup milk

1/4 cup grated Parmesan cheese

1/2 cup shredded Mozzarella cheese

Preheat oven to 350°.

In a large skillet over medium heat, add oil, mushrooms, garlic, salt and 1/4 teaspoon pepper. Cook about 5 to 7 minutes. Add spinach and sauté until wilted. Set aside.

Spread mushroom and spinach mixture along the bottom of a 9-inch pie dish, sprayed with non-stick cooking spray. Top with crumbled feta.

In a medium bowl, whisk together eggs, milk, Parmesan and remaining 1/4 teaspoon pepper. Pour the egg mixture overtop the veggies. Top with Mozzarella. Bake for about 44 to 55 minutes, until top is golden brown.