Crustless Spinach, Mushroom, Sundried Tomato and Feta Quiche

• 8 eggs beaten
• 1 lb white mushrooms sliced
• 1/2 bunch fresh spinach
• 1/4 c. sundried tomatoes (I used the ones packed in olive oil)
• 2 – 3 T. crumble goat’s milk feta cheese
• 1 – 2 T. butter
• 1 t. garlic powder
• Salt and pepper to taste

INSTRUCTIONS

1. Heat oven to 400C
2. Slice mushrooms
3. Heat butter in skillet and add mushrooms and 1/2 t garlic powder
4. Cook on medium-high heat until lightly browned and all the liquid has cooked off
5. Remove from pan and spread evenly in 10″ glass pie plate
6. Reduce heat to medium and add spinach and remaining garlic powder and cook until wilted
7. Add to the pie plate. Beat eggs with salt and pepper in separate bowl
8. Pour into pie plate
9. Sprinkle tomatoes and feta over top
10. Place in oven and cook for 20 – 25 minutes or until lightly golden brown. Plate and enjoy!