1. Preheat the oven to 350°F (175°C) and spray a deep-dish pie dish (about 24 x 30 cm) with nonstick cooking spray. Set aside.
2. In a large skillet over medium-high heat, melt 50g butter.
3. Once melted, toss in 375g sliced mushrooms and 5ml bottled minced garlic. Fry until the mushrooms are semi-soft.
4. Add 45g baby spinach leaves to the skillet and cook just until wilted. Remove from heat and set aside.
5. In the same skillet, add 100g bacon pieces and 70g chopped onion.
6. Cook until the bacon is just done, and the onion turns soft and fragrant, not browned.
7. In a big mixing bowl, combine the mushroom-spinach mix, bacon-onion mix, 6 lightly beaten eggs, 125ml milk, and 100g shredded cheddar. Stir gently to mix everything together.
8. Season with 2ml salt and 2ml freshly ground black pepper, adjusting to taste.
9. Pour the mixture into your prepared pie dish.
10. Sprinkle 50g of feta cubes evenly on top.
11. Bake uncovered for 30–35 minutes, or until the center is set, and the top turns light golden brown.
12. Remove from the oven and let it cool for about 5 minutes before slicing.
13. Serve warm and enjoy this hearty, crustless quiche any time of day; it’s just as tasty cold from the fridge the next day!

Chef’s Note

This was a total fridge raid moment; no crust, no stress, just what I had on hand. Feel free to switch up the fillings with whatever you’ve got (bell peppers, zucchini, or leftover ham work great too).