Crustless three-cheese mushroom and spinach quiche

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2724
Mushroom and spinach quiche Easy Food

Serves 4


250g mushrooms, thinly sliced
1 garlic clove, crushed
½ tbsp olive oil, plus extra to grease
280g frozen spinach, thawed
4 large eggs
250ml milk
60g Feta, crumbled
40g Parmesan, grated
60g Cheddar, grated
Salt and black pepper

  1. Preheat the oven to 180kC/160˚C fan/gas mark 4
  2. Heat the oil in a large pan over a medium-high heat. Add the mushrooms and cook for 5-6 minutes until softened. Add the garlic and some salt and pepper and cook for another 30 seconds.
  3. Lightly grease a pie dish with olive oil.
  4. In a colander over the sink, squeeze any water out of the thawed spinach and spread it on the bottom of the pie dish. Add the cooked mushrooms and crumbled Feta.
  5. In a bowl, whisk the eggs. Add the milk, Parmesan and some black pepper and whisk to combine. Pour this mixture over the spinach, mushrooms and Feta.
  6. Sprinkle the grated Cheddar cheese over the top. Place the quiche into the oven and bake for 45-55 minutes or until the top is golden brown and the centre is solid. Cut into wedges and serve with salad.

Per serving: 248kcals, 14.9g fat (7g saturated), 9.8g carbs, 5.4g sugars, 21.4g protein, 2.3g fibre, 0.55g sodium


MAKE IT YOURS:
Add cooked ham or chicken for a non-veggie version. Add 1 tsp dried chilli flakes to give the quiche a bit of a kick. Swap the Cheddar for any good melting cheese, such as Mozzarella or Gruyère.