Mushroom, Spinach and Fetta Quiche
Mushroom, Spinach and Fetta Quiche
- Preparation time 45 mins
- Serves 4 people
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Ingredients
- 250g packet frozen spinach, thawed
- 1 tablespoon olive oil
- 200g button mushrooms, thinly sliced
- 6 green spring onions, thinly sliced
- 8 eggs
- 1 cup light sour cream
- 180g packet fetta cheese, crumbled
- 1/4 cup finely chopped parsley
- Pepper, to taste
- Rocket leaves and halved cherry tomatoes, to serve
Method
- Grease a 26cm round ovenproof quiche dish.
- Squeeze out excess moisture from thawed spinach.
- Heat oil in a large pan, add mushrooms, cook, stirring, over high heat, until lightly browned. Add spring onions and spinach, cook, stirring, for 1 minute. Remove from heat.
- Combine eggs and sour cream in a bowl, stir in fetta cheese, parsley and spinach mixture. Season with pepper and mix well. Pour mixture into prepared dish.
- Cook, uncovered, in a moderate oven (180C) for about 35 minutes or until set.
- Cool quiche slightly before cutting. Serve quiche, warm or cold, cut into wedges. Serve with rocket and halved cherry tomatoes.
Notes
Discover our quick & easy quiche recipe today that is perfect for an easy lunch or dinner.
Nutritional Information
- Serving size 392g
- Energy 1990kJ 476kcal
- Protein 27.8g
- Total fat 36.7g
- Saturated fat 17.7g
- Carbs (total) 5.4g
- Carbs (sugar) 5.4g
- Sodium 701mg
- Fibre 6.4g
All nutrition values are per serve.