- Serves: 8
- Preparation: 10 minutes
- Cooks In: 25 minutes
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Ingredients
200 g button mushrooms
75 g frozen chopped spinach
2 tbsp butter or olive oil
1 tsp garlic powder
Pinch salt
¼ tsp freshly ground black pepper
QUICHE
6 large eggs
¾ cup Greek-style yoghurt
100 g goat’s milk feta
¼ cup finely grated parmesan cheese
Method
1
Preheat oven to 180°C.
2
Slice mushrooms and defrost spinach. Heat oil in a frying pan set over medium heat and add mushrooms. Stir until browned. Turn off heat and season with garlic powder, salt and pepper. Stir in spinach.
3
In a large bowl combine eggs, yoghurt, crumbled feta, cooked mushroom mixture and parmesan cheese. Mix well.
4
Line a muffin tin with 8 patty liners. Divide mixture between the liners.
5
Bake for 15 minutes, until the tops are golden. Remove from oven and cool in the tin on a wire rack.
6
Store quiches in an airtight container in the fridge for up to 2 days.
7
*Note: you can use button or small cup mushrooms in this recipe.
Ingredients
200 g button mushrooms
75 g frozen chopped spinach
2 tbsp butter or olive oil
1 tsp garlic powder
Pinch salt
¼ tsp freshly ground black pepper
QUICHE
6 large eggs
¾ cup Greek-style yoghurt
100 g goat’s milk feta
¼ cup finely grated parmesan cheese
