Name: Crustless mushroom quiche
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1
Ingredients: 9.20 gm 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; 64.38 gm milk; 40.00 ml finely grated parmesan cheese or vegetarian hard cheese

Crustless mushroom quiche

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Prep Time:
25 minutes

Cook Time:
35 minutes

Total Time:
60 minutes

Enjoy versatile quiche - perfect for a work lunch or light dinner, paired with a refreshing green salad.

Ingredients:

9.20 gm olive oil
200g Swiss brown mushrooms, sliced
50g baby rocket, roughly chopped
2 green onions, finely chopped
125g ricotta cheese, crumbled
8 eggs
64.38 gm milk
40.00 ml finely grated parmesan cheese or vegetarian hard cheese

Instructions:

Preheat your oven to 180°C/160°C fan-forced, and generously grease a 3cm-deep, 22cm (base) ceramic quiche dish.
Start by heating oil in a frying pan over medium heat. Add mushroom and garlic, cook for 5 minutes until softened, then remove from heat. Mix in rocket and onion, and spoon the flavorful mixture over the base of your prepared dish. Finish it off by topping it with a generous amount of creamy ricotta. Enjoy!
In a jug, combine eggs, milk, and Parmesan cheese, whisk until smooth, and season with salt and pepper. Pour the seasoned egg mixture over the ricotta in a dish. Bake for 25 to 30 minutes until golden brown and slightly firm. Let it rest for 10 minutes before cutting into wedges. Portion into 4 microwave-safe containers and refrigerate.

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