We’re a big fan of savoury breakfast dishes, and this Spinach, Mushroom and Feta Crustless Quiche might be my new favourite!
Serves 4-6
Ingredients
280g box frozen chopped spinach
230g mushrooms
1 clove garlic, minced
1/8 tsp salt
1 Tbsp cooking oil, divided
60g Bio Cheese Feta
1 cup soy yogurt
1/4 cup grated Bio Cheese Parmesano
1/4 tsp pepper
1 cup almond milk
1/2 cup Bio Cheese Cheddar Shred
Method
Preheat the oven to 180ºC. Thaw and squeeze as much moisture out the spinach as possible.
Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
Add the mushrooms, garlic, salt, and a ½ Tbsp cooking oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture and it has evaporated from the skillet. No water should remain in the skillet.
Brush the other ½ Tbsp cooking oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and crumbled Bio Cheese Feta into the pie plate.
In a large bowl, whisk together the soy yogurt, Bio Cheese Parmesano, pepper, and almond milk.
Pour the mixture into the pie plate over the spinach, mushrooms, and feta. Top with Bio Cheese Cheddar Shred.
Bake the crustless quiche in the preheated 180ºC oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 70ºC.
Enjoy!