Banting Quiche – Crustless Spinach, Mushroom & Feta

11-19am

This recipe is an adaptation of one I found at www.budgetbytes.com. It’s very low carb, easy and a successful crustless quiche…ideal for breakfast, lunch or dinner. It will feed 4-6 people.

Ingredients

• A punnet of mushrooms
• A dozen spinach leaves
• A round of feta cheese
• A cup of grated cheddar cheese
• 4 large eggs
• A cup of half/half – full cream milk and cream

Method

• Wash and strip the spinach of their stalks.
• Grate the cheddar cheese.
• Slice the mushrooms and crush the garlic.
• Saute the mushrooms with the garlic and set aside…
• Whisk the eggs…
• Steam the spinach until limp and then drain it of all the water, rolling it using a mug if necessary…
• Press the spinach into a greased pie plate…
• Spread the mushroom/garlic on top…
• The cheese goes after that…reserve a little of the cheddar cheese. Crumble feta over as well…
• Pour the egg mixed with milk/cream evenly over the rest of the ingredients and top with the leftover cheddar and it’s ready for the oven preheated to 180C
• After 30 minutes, it looked like this. I turned the oven off and left it for a little longer…
• When it came out, it was perfect, easy to cut and absolutely delicious…

Enjoy!

Psalm 143:10

Teach me to do your will, for you are my God. May your gracious Spirit lead me forward on a firm footing.

Keep the smile going!

God bless you!

In His Grip,

Helga xx 🙂

I usually make these recipes alone, but today I had company who got hold of my camera… Ha! I don’t mind it slightly blurred! In my kitchen in my swimming costume…