Spinach & Mushroom Crustless Quiche (Frittata)
This Crustless Quiche is a delicious, low carb lunch or dinner. It's super easy to make, taking only 30 minutes before it's ready to pop into the oven.
[adrotate group="2"] [adrotate group="4"]- 300g/10.6oz Mushrooms (sliced)
- 200g/7oz Fresh Baby Spinach
- 1 Small Onion (diced)
- 2 Cloves Garlic (crushed)
- 6 Beaten Eggs (room temperature)
- ½ Cup Double Cream/Heavy Cream
- 2 Cups Shredded Mozzarella plus extra for on top
- 1 Tbsp Chopped Fresh Parsley
- 1 Tbsp Chopped Fresh Chives or 1 Tsp Dried
- 1 Tbsp Chopped Fresh Dill or 1/4 Tsp Dried
- Salt & Pepper
Preheat oven to 180C/350F.
Heat a skillet with a little olive oil. Cook the onions, mushrooms and garlic together until softened. Add the spinach and cook just until wilted. Remove from heat and set aside.
In a bowl mix together, the beaten eggs, cream, shredded mozzarella, fresh or dried herbs, salt and pepper.
Butter grease a 28cm/11-inch quiche dish and spread the vegetables in the dish.
Pour the egg mixture on top and with a fork move the vegetables around slightly just to make sure the eggs and cheese have gone through.
Top with a little more shredded mozzarella and bake in oven approximately 45 minutes, until top is golden.
Serve as it is, with fries, a crispy salad or stuff into rolls or wraps.
Enjoy!