Crustless Quiche with Spinach, Mushroom and BioCheese Feta
We love savoury breakfasts, and this spinach, mushroom and feta crustless quiche is a firm favourite.
Ingredients
- 280g box frozen chopped spinach
- 230g mushrooms
- 1 clove garlic, minced
- ⅛ tsp salt
- 1 tbsp cooking oil, divided
- 60g BioCheese Feta
- 1 cup soy yoghurt
- ¼ cup grated BioCheese Parmesano
- ¼ tsp pepper
- 1 cup almond milk
- ½ cup BioCheese Cheddar Shred
Method
- Preheat the oven to 180°C. Thaw the spinach and squeeze out the moisture.
- Rinse the mushrooms, slice thinly, and mince the garlic.
- Sauté mushrooms, garlic, salt and ½ tbsp oil until all the moisture evaporates.
- Oil a 9-inch pie plate and layer the mushrooms, spinach and crumbled feta.
- Whisk together the soy yoghurt, Parmesano, pepper and almond milk.
- Pour the mixture over the vegetables and top with Cheddar Shred.
- Bake at 180°C for 50 minutes until golden and the centre reaches 70°C.