Crust-less Spinach, Mushroom and Rosemary Quiche (8 portions)




9x large organic eggs, beaten

500g fresh spinach, chopped, stalks removed

250g button mushrooms, sliced

2x tsp. fresh rosemary

1x tbsp. olive oil

Salt and pepper to taste

Optional extra: feta cheese


Calories: 120 per portion




Preheat your oven to 180°C.


Heat your olive oil in a large pot.  Add to it your sliced mushrooms and rosemary; stir-fry for 5min before adding your spinach and salt and pepper to taste.  Lid your pot and turn off your heat and allow time for the spinach to wilt.


Crack your eggs into a bowl and beat.  Add your spinach mixture to the eggs and pour the mixture into an oven proof dish.


Bake in the oven for 30min until eggs are set.


Serve hot or cold.