Ingredients
6tbspolive oil
1yellow onion,sliced
20ozportabello mushrooms,cleaned and sliced
1cupricotta
1cupfeta,crumbled
4largeeggs
½cupgreen onion,chopped
½cupparsley,chopped
1tspkosher
½tspblack pepper,coarse, ground
Preparation
Preheat oven to 375 degrees F.
Lightly grease a 9 by 8-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 for about 5 to 7 minutes or until the onions are soft, stirring from time to time. 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 for about 45 minutes until set and the center is firm to the touch.
Let the quiche cool for 10 minutes, then slice and serve.
