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Ingredients

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

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 22cm (base) ceramic quiche dish.
Step 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.
Step 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.

Crustless mushroom quiche

How to make Crustless mushroom quiche

Ingredients

Method