- Creamy Garlic Mushroom Quiche.jpg (67.86 KiB) Viewed 430 times
Ready in: 55 minutes
Serves: 6
Total number of calores: 207
Ingredients
- Low-calorie cooking spray
- ½ red onion, peeled and sliced
- 4 garlic cloves, peeled and crushed
- 300g (10½oz) mushrooms (any firm kind), sliced
- 50g (1¾oz) spinach
- 6 large eggs, beaten
- 200ml (6¾fl oz) light single cream alternative
- 120g (4oz) reduced-fat mature Cheddar, grated
- Sea salt and freshly ground black pepper
To accompany (optional)
- 75g (2¾oz) mixed salad (adds 15 kcal per serving)
- 225g (8oz) baked potato (adds 173 kcal per serving)
Method
1. Preheat the oven to 170°C/Fan 150°C/Gas Mark 3 and spray a frying pan with low-calorie cooking spray.
2. Place over a medium heat, add the onion and saute for 5 minutes until soft.
3. Add the garlic and mushrooms and continue to cook. After 5 minutes, the mushrooms should start to release moisture. It is important to keep cooking until all this has evaporated. This could take take up to another 5 or 6 minutes, depending on the mushrooms and size of the pan you use.
4. When the mushrooms are cooked, add the spinach and stir for 1 - 2 minutes, until it has wilted.
5. In a mixing bowl, beat together the eggs, single cream alternative and Cheddar. Stir in the mushroom mix, and season with salt and pepper to taste.
6. Pour the mixture into a quiche dish and cook in the oven for 30 minutes, or until the top is golden and the middle is just set.
7. Cut into six slices and serve, with a mixed salad and a baked potato if liked. This can be eaten warm, or chilled and served cold.
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