Spinach, Mushroom And Feta Crustless Quiche
SERVES 4 | 70 Minutes Total Time
Ingredients
- 2 tbs olive oil
- 1/2 cup thinly sliced white onion
- 225g brown button mushrooms, thinly sliced
- 1 tsp minced garlic
- 1/2 tsp salt
- Fresh ground black pepper, to taste
- 425g baby spinach
- 3/4 cup feta cheese, crumbled
- 7 large eggs
- 1 cup milk
- 1 tbs plain flour (or gluten free alternative)
- 1/4 cup grated Parmesan
- 1/2 tsp salt
- 1/2 cup grated Swiss cheese
Method
- Pre-heat oven to 190C. Coat a 22cm quiche dish with non-stick cooking spray.
- Add olive oil to a large deep frying pan and place over medium-high heat. Add sliced onions and cook, stirring until softened and lightly golden brown.
- Add mushrooms and minced garlic and sauté until the mushrooms have softened.
- Season with salt and freshly ground black pepper. Add the spinach to pan and cook until it has wilted. Sprinkle with feta.
- In a medium bowl whisk the eggs, milk and flour. Add parmesan, salt and pepper, and whisk well to combine. Pour the vegetable mixtue and egg mixture into the quiche dish.
- Sprinkle the shredded Swiss cheese over the top. Bake until the top is golden brown and centre the has set, approximately 30-35 minutes.
- Remove from oven and let sit for about 10 minutes before slicing. Divide into 4 portions. One to eat now and freeze the remaining 3 for leftovers.
