SPAR Inpiration

Low Carb

Crustless Spinach and Mushroom Quiche

A crustless quiche is quick and simple to prepare and can be enjoyed for breakfast, an alfresco-style lunch or even a light dinner.

15ml SPAR Choice Butter
200g SPAR Freshline Button Mushrooms
1 SPAR Freshline Garlic Clove, minced
200g Cooked SPAR Freshline Spinach (spinach cooks down to about 1/3 of it’s fresh size)
4 large SPAR Eggs
250 ml SPAR Full Cream Milk
80g SPAR Feta Cheese
60ml SPAR Marksbury Parmesan Cheese, grated
125ml SPAR Mozzarella Cheese
Salt & Pepper to taste

Preheat the oven to 180ºC.
Melt the butter and sauté the mushrooms and garlic until soft. Let most of the moisture evaporate
Grease an 18-20 cm pie dish. Squeeze any moisture out of the cooked spinach before placing it in the prepared pie dish. Sprinkle the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
In a bowl, whisk together the eggs, milk and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the grated mozzarella.
Bake for 30-45 minutes, or until the top is golden brown and it is set. Cut into six slices and serve.

When buying spinach choose fresh healthy looking leaves with a crisp stem. Wash thoroughly in salted water.

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