Mushroom Spinach Casserole (Print Version)
# Ingredients:
→ Vegetables
01 -
4 cups fresh spinach leaves, tightly packed
02 -
16 ounces cremini mushrooms, cut into slices
03 -
2 sliced green onions
04 -
1 tablespoon olive oil
→ Seasonings
05 -
3 chopped garlic cloves
06 -
Black pepper and kosher salt, to your liking
→ Dairy
07 -
1/2 cup milk
08 -
4 ounces of goat cheese, split into two parts
→ Eggs
09 -
18 eggs, large in size
→ Optional Garnish
10 -
Finely chopped fresh chives
# Instructions:
01 -
Set your oven to 350°F. Spray a 9x13 pan lightly with nonstick cooking spray and keep it aside.
02 -
Get a big skillet hot with olive oil over high heat. Toss in the mushrooms and cook for about 3 minutes until soft. Add garlic and the spinach leaves, stirring as the spinach wilts down. Sprinkle with salt and pepper to your taste.
03 -
Evenly spread the veggie mixture across the greased pan. Scatter green onion slices on top of the veggies. Sprinkle half of the goat cheese over this layer.
04 -
Whisk the eggs with milk in a large bowl until well blended. Add a sprinkle of pepper and salt to taste.
05 -
Pour the egg and milk mixture over the layered veggies and cheese. Take the remaining goat cheese and crumble it over the top.
06 -
Bake the dish for about 30 to 40 minutes. You'll know it's done when the edges are golden, and the center is firm. Take it out of the oven and let it cool for 5 minutes before cutting.
07 -
Scatter some freshly chopped chives over the top. Slice it into portions and enjoy it warm.
# Notes:
01 -
Letting it cool for 5 minutes helps you slice it neatly.