Ingredients

The following ingredients have 8 Servings
  • 6 tablespoons olive oil
  • 1 yellow onion (, sliced)
  • 20 ounces portabello mushrooms (, cleaned and sliced)
  • 1 cup ricotta
  • 1 cup feta (, crumbled)
  • 4 large eggs
  • 1/2 cup green onion (, chopped)
  • 1/2 cup parsley (, chopped)
  • 1 teaspoons kosher
  • 1/2 teaspoons coarse ground black pepper

Instruction

  • Preheat oven to 375 degrees.
  • Lightly grease a 9x8 inch baking pan with 2 tablespoons of olive oil, turning the pan from side to side to ensure all sides are covered. Set aside.
  • In a medium - large frying pan, heat the remaining 4 tablespoons of olive oil, then cook the onions and mushrooms over medium heat until the onions are soft, stirring from time to time, about 5-7 minutes, season with salt and pepper.
  • In a small bowl, using a fork beat the eggs for 1 minute.
  • In a large bowl, using a wooden spoon or spatula, mix together the ricotta, feta, chopped green onion, parsley and the eggs until well combined.
  • Mix in the mushroom and onion mixture into the cheese and eggs and stir well, season with salt and pepper.
  • Pour the mixture into the prepared pan and bake until set, and the center is firm to the touch, about 45 minutes.
  • Let the quiche cool for 10 minutes, then slice and serve.