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

Serves:   4

Calories per serving:   390

 

Ingredients

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

Method

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