Eliminating pastry to go crustless with this Mushroom and Spinach Quiche
I love a good quiche, however the pastry can not only be calorific but high in carbohydrates so I often make on which is crustless. Here I have altered a recipe from another food blogger I have found called – Budgetbytes – think I might be visiting her site a little more often these days!
- 10oz Button Mushrooms, diced
- 1 clove, Garlic grated
- 10oz fresh spinach
- 2 oz(s) crumbled feta
- 0.25 cup(s), grated Parmesan
- 0.50 cups grated mozarella
- 4 medium eggs, whisked
- 1 cup of single cream
- Ground Black Pepper
Preheat the oven to 180 C.
Add the mushrooms, garlic, and a pinch of salt and pepper to non stick frying pan and sauté lightly until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
Grease a 9-inch pie dish with olive oil spray. Place the mushrooms at the bottom, cover in the fresh spinach and crumble over the feta.
In a medium bowl, whisk together the eggs, cream and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the grated mozzarella.
Place in the oven & bake 45-55 minutes or until the top is golden brown (ovens may vary).
Serves 8. Calories 197 per serving.