Category: Banting Recipes, Breakfast, Breakfast, Breakfast Recipes, Egg Dishes, Healthy Recipes, Heart Healthy Recipes, Immune System Boost Recipe, Life Style Recipes, Meal Times, Vegetable Recipes, Vegetarian
Cuisine: African, Boere Kos, South African
Yields:
6 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
45 Mins
Total Time:
1 Hr
A Feta and Mushroom infused Crustless Spinach Quice.
Ingredients
Adjust Servings
-
INGREDIENTS
Instructions
-
METHOD:
- 1. Preheat the oven to 180 degrees. Squeeze the excess moisture from the Spinach. Rinse any dirt or debris from the Mushrooms, then slice thinly. Mince the garlic.
- 2. Add the Mushrooms, garlic, and a pinch of salt and pepper to a non-stick pan spritzed lightly with non-stick spray (or a splash of coconut oil). Sauté the Mushrooms and Garlic until the Mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
- 3. Coat a 22cm pie dish with non-stick spray. Place the squeeze-dried Spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
- 4. In a medium bowl, whisk together the Eggs, Milk, and Parmesan. Season with Pepper & Salt as required. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded Mozzarella.
- 5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.
Notes
TIPS: 1 SERVING, 165 CALORIES, 7G CRBOHYDRATE, 13G PROTEIN, 10G FAT, 516MG SODIUM, 1G FIBER.
