CRUSTLESS SPINACH & MUSHROOM QUICHE

SPINACH AND MUSHROOM QUICHE

I made this dish for a light Saturday night supper with salad as a side.  Hubbie and I had been out for the day so enjoyed a pub lunch and our teenage daughter, fending for herself, had feasted on pizza (and no doubt a bucket load of chocolate!).  While mum’s away …..

This quick and easy quiche was the perfect way to tide us over until breakfast.  It’s great for anyone following a low carb diet.  I switched the cheese to a vegan variety, but use whatever you have lurking in the fridge.  Some red pepper would add another taste to the dimension along with a zing of colour.  If you manage to restrain yourself from demolishing the whole quiche, pop the leftovers in the fridge for to enjoy a healthy lunch the following day.

INGREDIENTS:

  • 100g sliced fresh mushrooms
  • 1 chopped onion
  • 200g cup freshly steamed spinach
  • 5 large eggs
  • 100g grated vegan cheese
  • 1/4 teaspoon freshly grated pepper

METHOD:

Preheat oven to 220 degrees. Fry the onion in a little coconut oil until translucent and tender.   Add the mushrooms and cook until soft, finally stir through the spinach until it is wilted and all moisture has evaporated.   Season with pepper.

Pour the vegetable mix into a quiche dish and spread evenly.  Crack the eggs and beat them before pouring over the vegetable mix.  Evenly distribute the cheese across the egg and vegetable mix.

Bake it for 40-45 minutes. Check to see if it is finished by sticking a knife in it, and see if it comes out clean. Let cool and then enjoy.

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