Crustless Bacon Spinach and Mushroom Quiche

Ainesosat

• 240 g cheddar cheese, shredded
• 1/2 kuppi, vispattu heavy cream
• 5 isoa eggs
• 1 rkl butter
• 1/4 rkl freshly milled black pepper
• 1/2 tl salt
• 100 g bacon
• 250 g mushrooms, sliced
• 120 g onion, finely chopped
• 300 g fresh spinach, chopped

Ohjeet

1. Chop up bacon and cook in non-stick pan. When done, remove from pan and set aside.
2. Add butter to bacon grease in the pan and sauté onions and mushrooms till tender.
3. Stir in spinach and cook through for a further 10 minutes. Remove from heat.
4. In a large bowl whisk eggs. Add the cream, salt and pepper and whisk.
5. Add the bacon, mushroom and spinach mixture and stir well.
6. Stir in shredded cheese.
7. Pour mixture into a greased (cooking spray) 10" pie plate and bake at 350 °F (175 °C) for 35-40 minutes or until set and slightly browned.
8. Allow quiche to stand for 10 minutes before cutting and serving. Freezes well. Enjoyed as a snack or a main meal served with salad.