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Mushroom and Bacon Crustless Quiche

Serves 4-6

 

Ingredients

5ml olive oil

200g Portabella mushrooms, sliced

60g bacon, chopped

2 cloves garlic, crushed

½ red pepper, sliced

½ onion, finely chopped

80g feta cheese, crumbled

8 eggs

¼ cup milk

2ml pepper

TO SERVE

½ punnet Baby Button mushrooms, sautéed

fresh salad, to serve

 

Method

1 Preheat oven to 180°C. Grease a 3cm-deep, 22cm ceramic quiche dish.

2 Heat oil in a frying pan over medium heat. Add Portabella mushrooms, bacon and garlic. Add the red pepper and onion. Sauté, stirring, for 5 minutes or until softened. Remove from heat. Spoon mixture over base of prepared dish. Top with feta.

3 Whisk eggs and milk in a jug. Season with pepper. Pour egg mixture over the feta in the quiche dish. Bake for 25 to 30 minutes or until browned and just set. Let stand for 10 minutes. Cut into wedges.

4 Serve with the Baby Button mushrooms as well as a fresh salad with olive oil and balsamic vinegar dressing.

 

Cook’s tip: to reduce the sodium content, replace the feta cheese with ricotta cheese.