1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Crustless mushroom quiche

  • 0:25 Prep
  • 0:35 Cook
  • 4 Servings


  • 2 teaspoons olive oil
  • 200g Swiss brown mushrooms, sliced
  • 2 garlic cloves, crushed
  • 50g baby rocket, roughly chopped
  • 2 green onions, finely chopped
  • 125g ricotta cheese, crumbled
  • 8 eggs
  • 1/4 cup milk
  • 2 tablespoons finely grated parmesan cheese or vegetarian hard cheese


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 22cm (base) ceramic quiche dish.
  • 2
    Heat oil in a frying pan over medium heat. Add mushroom and garlic. Cook, stirring, for 5 minutes or until softened. Remove from heat. Stir in rocket and onion. Spoon mixture over base of prepared dish. Top with ricotta.
  • 3
    Whisk eggs, milk and parmesan in a jug. Season with salt and pepper. Pour egg mixture over ricotta in dish. Bake for 25 to 30 minutes or until browned and just set. Stand for 10 minutes. Cut into wedges. Divide between 4 microwave-safe containers. Refrigerate.

Source: taste.com.au


Please enter your comment!
Please enter your name here