Why haven’t I made a crustless quiche before now? Only one pan and a bowl, easy and quick to make, no making and rolling of pastry and full of yummy flavours. It’s a complete meal (but I’ll be having mine with some veggies on the side…)
Three cheese, spinach and mushroom quiche.
Preparation Time: 10 mins
Cooking Time: 30 mins
Calories per serving: 390
Onions, Raw – 120g
Babyleaf spinach – 100g
Coconut Oil, Biona Organic – 10g
Cheese, Cheddar, Medium – 90g
Cheese, Cave Aged Goats – 85g
Cheese, Parmigiano Reggiano – 25g
Double Cream, – 40ml
Chestnut Mushrooms – 25g
Medium Free Range Eggs – 6
Peel and dice onion, wipe and slice mushrooms. Grate or chop cheeses into small cubes. Cook the spinach leaves (without water) for 2 minutes covered in the microwave on full power.
In a large frying pan, melt the coconut oil over a medium heat, fry onion and mushrooms in oil until tender.
Crack the eggs into a large bowl, add the cream and whisk gently with a hand whisk until combined. Add salt and pepper if required.
Add the spinach and grated cheese to the egg mixture and combine.
Pour the mixture into a greased 9-in. quiche dish. Bake at 180 degrees for 25 minutes until a knife inserted in centre comes out clean.
Nutrition Data Per Serving
Calories (kcal) 390
Protein (g) 22.4
Carbohydrate (g) 3.0
Fat (g) 32.0
Fibre (g) 0.9
Fruit & Veg 0.8