Crustless mini quiche – low carbs

 

 

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INGREDIENTS:

  • 5-6 mushrooms
  • a bit of butter to saute the mushrooms
  • 1 package of fresh spinach
  • 3 eggs
  • 1 cup of shredded Emental cheese (or other of your choice)
  • 2 tbs of double cream
  • salt and pepper to taste

INSTRUCTIONS:

  1. Pre heat the oven to 190C
  2. heat the butter in a large pan and saute the mushrooms until they are cooked for about 5 minutes.
  3. Reserve the mushrooms
  4. Place the spinach in the same pan and cook for about 4 minutes, add a little water if needed.
  5. Whisk the eggs in a large bowl add the cream and some salt and pepper.
  6. add the mushrooms, the spinach and the cheese, mix all together.
  7. Divide the mix between 6 muffin cups and bake for 20 minutes.

 

For a different variation I have also tried replacing the spinach with italian salami.

 

QUICK VERSION

  • 3 eggs
  • 1 cup of shredded cheese
  • 2 tbs of double cream
  • ham / corned beef / sliced olives/ cubes of camembert (one of these)
  • salt and pepper

INSTRUCTIONS:

  1. Pre heat the oven to 190C
  2. heat the butter in a large pan and saute the mushrooms until they are cooked for about 5 minutes.
  3.  mix all ingredients.
  4. Divide the mix between 6 muffin cups and bake for 20 minutes.

 

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