This quiche is easy to make and comes out light and fluffy. It is full of flavour and can be enjoyed hot or cold.
15ml butter or coconut oil.
1 cup mushrooms – washed & sliced.
1 Onion – Chopped
5 Egg Whites
5 Whole Eggs
1 cup heavy cream
15ml Coconut flour
Salt & Pepper to taste
1/2 cup (60g) Mozerella Cheese – grated
1/2 cup (60g) Cheddar Cheese – grated
80 – 100g Biltong, sliced.
2 Stalks Spring Onion – chopped
8 Cherry tomatoes – halved or quartered
60g Feta Cheese, cubed.
Preheat oven to 180C.
In a medium heat pan, melt butter or coconut oil, and soften onions and mushrooms and then cook till mushrooms are slightly browned and onions soft and translucent.
In a large bowl, add your 5 egg whites and whip till frothy. Add 5 whole eggs to the egg white and whisk together to combine. Add salt, pepper, flour and cream and combine.
Add in cooked mushroom and onion, cheddar cheese, mozerella cheese and biltong and stir till mixed in.
Pour contents into a deep greased oven proof 23 – 30cm quiche casserole dish.
Decorate the top of the mixture with cherry tomatoes, chives and feta.
Bake for 45minutes. Set aside to cool and serve hot or cold with salad.
Serves 6 – 8.
Variants: Add or substitute with asparagus, spinach, bacon or ham.