Here’s an easy, delicious brunch dish that won’t compromise your post-holiday waistline! For a gluten-free option, try Blue Diamond Nut Thins.

Spinach Mushroom Crustless Quiche
Serves 6-8

Preheat oven to 375
Butter a deep-dish pie pan, or spray with non-stick cooking spray

2 cups nonfat yogurt
2 eggs
1 cup feta cheese, crumbled
10 oz. fresh spinach, steamed and chopped, or 10 oz. package frozen spinach, thawed and drained
6 fresh mushrooms, chopped and lightly sautéed in 1 T. olive oil, or one small can sliced mushrooms, drained
12 saltine crackers, crumbled.
Paprika (optional)

In a large bowl, add yogurt, eggs, and feta. Stir to combine.

Stir in spinach and mushrooms.

Stir in crackers.

Spoon mixture into buttered deep-dish pie pan. Sprinkle top with paprika if desired.

Bake 45-60 minutes in 375 oven, or until top feels firm when pressed.

Allow to cool fifteen minutes to set. Serve hot, cold, or at room temperature.