Crust-free cheese and mushroom quiche
3
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Introducing our easy-to-make and delicious crust-free cheese and mushroom quiche recipe. This quiche can be served hot or cold and is perfect for a quick weeknight dinner. With ingredients like extra light cheddar cheese, garlic, mushrooms, and fresh herbs like parsley and chives, this quiche is not only flavourful but also nutritious. The recipe can be prepared and cooked in less than an hour, simply follow the easy instructions to create a mouth-watering dish that serves four people.
Ingredients
Extra light cheddar cheese
⅓ cup(s), grated, (40g), grated
Olive oil
1 tbs
Red onion
1 small, thinly sliced
Garlic
2 clove(s), crushed
Mushrooms
150 g, thinly sliced
Egg(s)
5 medium, lightly beaten
Skim milk
½ cup(s), (125ml)
97% fat-free cottage cheese
250 g
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Fresh chives
2 tsp, chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 25cm square ovenproof dish with oil.
2
Heat oil in large non-stick frying pan over medium-high heat. Cook onion, stirring, for 3–4 minutes or until softened. Add garlic and mushrooms and cook, stirring, for 2–3 minutes or until tender. Sprinkle mushroom mixture over base of prepared dish.
3
Whisk together eggs, milk and cottage cheese in a medium bowl. Season with salt and freshly ground black pepper. Pour over onion mixture. Sprinkle with tasty cheese and parsley. Bake for 30–35 minutes or until set. Stand for 5 minutes before serving sprinkled with chives.
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