Crustless mushroom quiche

Cooking Vegetarian Crustless mushroom quiche

Serve this quiche hot or cold, for a work lunch or a light dinner, with a crisp green salad.

Lables: Vegetarian Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 22cm (base) ceramic quiche dish.
  2. Heat oil in a frying pan over medium heat. Add mushroom and garlic. Cook, stirring, for 5 minutes or until softened. Remove from heat. Stir in rocket and onion. Spoon mixture over base of prepared dish. Top with ricotta.
  3. Whisk eggs, milk and parmesan in a jug. Season with salt and pepper. Pour egg mixture over ricotta in dish. Bake for 25 to 30 minutes or until browned and just set. Stand for 10 minutes. Cut into wedges. Divide between 4 microwave-safe containers. Refrigerate.

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2 tsp olive oil
200g Swiss brown mushrooms, sliced
2 garlic cloves, crushed
50g baby rocket, roughly chopped
2 green onions, finely chopped
125g ricotta cheese, crumbled
8 eggs
1/4 cup milk
2 tbsp finely grated parmesan cheese or vegetarian hard cheese

Adv

Autors
Preparation time
25
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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