No-pastry mini mushroom quiches recipe

Light mini quiches without the pastry, served with a crunchy green salad.

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Prep time
20 mins

Cooking time
15 mins

Effort
Medium effort

Serves
4

Light mini quiches without the pastry, served with a crunchy green salad.

I made this!

300

Ingredients

Method

1 tsp lower-fat spread to grease tin
1 tbsp vegetable oil
100g button mushrooms, cut into quarters
1 small onion, finely chopped
2 eggs, beaten
50ml semi-skimmed milk
Large pinch of black pepper
Large pinch of nutmeg
10g reduced-fat cheddar, finely grated

To serve:
¼ iceberg lettuce, shredded
½ green pepper, diced
1 celery stick, sliced
¼ cucumber, chopped
A few stems of fresh chives, chopped

Nutritional information

1

Grease the bottom and sides of 4 holes of a muffin tray. Cut 4 circles of baking paper and place in the bottom of each hole.

2

Heat the oil in a small frying pan, add the onions and cook for a couple of minutes until softened, then add the mushrooms and cook for a further few minutes. Transfer to the muffin tray.

Experiment with different vegetables – using 160g of thawed frozen vegetables instead of the mushrooms and onion saves time as there's no need to pre-cook them.

3

Mix the eggs with the milk, black pepper and nutmeg. Pour into the muffin tray and sprinkle on the cheese.

4

Bake in a preheated oven (180°C/160°C fan/gas mark 4) for 15 minutes until risen and brown.

5

Leave in the tin to cool for 10 minutes. Remove by running a knife around the edge of the tin and then serve with the green salad.

Try them hot with some grilled tomatoes and toast for a delicious weekend brunch. These are also a good packed lunch option – just add some crusty bread.

I made this!

300