- Serves: 8
- Preparation: 10 minutes
- Cooks In: 25 minutes
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Ingredients
Method
Preheat oven to 180°C.
Slice mushrooms and defrost spinach. Heat oil in a frying pan set over medium heat and add mushrooms. Stir until browned. Turn off heat and season with garlic powder, salt and pepper. Stir in spinach.
In a large bowl combine eggs, yoghurt, crumbled feta, cooked mushroom mixture and parmesan cheese. Mix well.
Line a muffin tin with 8 patty liners. Divide mixture between the liners.
Bake for 15 minutes, until the tops are golden. Remove from oven and cool in the tin on a wire rack.
Store quiches in an airtight container in the fridge for up to 2 days.
*Note: you can use button or small cup mushrooms in this recipe.
Ingredients
Directions
Preheat oven to 180°C.
Slice mushrooms and defrost spinach. Heat oil in a frying pan set over medium heat and add mushrooms. Stir until browned. Turn off heat and season with garlic powder, salt and pepper. Stir in spinach.
In a large bowl combine eggs, yoghurt, crumbled feta, cooked mushroom mixture and parmesan cheese. Mix well.
Line a muffin tin with 8 patty liners. Divide mixture between the liners.
Bake for 15 minutes, until the tops are golden. Remove from oven and cool in the tin on a wire rack.
Store quiches in an airtight container in the fridge for up to 2 days.
*Note: you can use button or small cup mushrooms in this recipe.
