Crustless Vegetable Quiche
Another very simple but tasty recipe. A healthy twist on your traditional quiche. I have been eating this quiche all week for lunches. Its so easy to just throw into the microwave and heat up for an easy lunch or even dinner. The key to preventing a soggy quiche is to reduce the moisture in your vegetables. This is why the spinach is squeezed dry and the mushrooms get cooked before adding to the quiche. I start by washing & draining the spinach in a colander and then squeeze the rest of the moisture out before adding it to the dish. Ingredients 8 button mushrooms (thinly sliced) 3 cloves garlic (thinly sliced) 100g spinach (washed and roughly chopped) 150g of cooked peas 4 large eggs 1 cup almond milk (or normal milk) ¼ cup grated Parmesan Handful of grated cheese (I use mozzarella) Salt & pepper Method 1. Preheat the oven to 180 ℃ . 2. Wash & chop spinach, getting rid of any excess water. Coat a 9-inch pie dish with no