Recipe for Crustless Mushroom Quiche with feta cheese and bacon
5ml olive oil
200g portabella mushrooms, sliced
2 cloves garlic cloves, crushed
½ red pepper, sliced
½ onion, finely chopped
80g feta cheese, crumbled
60g bacon, chopped
1/4 cup milk
½ punnet baby button mushrooms, sautéed
Fresh summer salad to serve
Preheat oven to 180°C. Grease a 3cm-deep, 22cm ceramic quiche dish.
Heat oil in a frying pan over medium heat. Add mushroom, bacon and garlic. Add the red pepper and onion. sauté, stirring, for 5 minutes or until softened. Remove from heat. Spoon mixture over base of prepared dish. Top with feta.
Whisk eggs and milk in a jug. Season with pepper. Pour egg mixture over the feta in the quiche dish. Bake for 25 to 30 minutes or until browned and just set. Stand for 10 minutes. Cut into wedges.
Serve with the baby button mushrooms as well as a fresh summer salad and olive oil and balsamic vinegar dressing.
Cooks tip: to reduce the sodium content replace the feta cheese with ricotta cheese.
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.