Mushroom Quiches


In all honesty, this is just a variation on my Pepper Quiches recipe, but this seems to have a more autumnal vibe, thanks to the earthy portabellos in this Mushroom Quiche. Like their pepper brothers, this dish uses the veg as the alternative to the pastry shell, giving you a rich, fluffy souffle-like filling and a tasty cheesy top. The mushroom base gives it a good speed base, but is great served with a pulse-rich dish to make this a filling and warming meal. 

As with all recipes and meal plans on the blog I have highlighted the protein sources (P foods) in red, the speed (S) foods in green, healthy extra allowances in blue and syns, with syn values in brackets in orange. 

Pepper Quiches

Makes 4 - 1 syn per 2 (or part of your HEA) 

4 portabello mushrooms, halved with stalks carefully removed, but outer 'skin' in tact 
2 spring onions very finely sliced
3 eggs, beaten 
20g grated light cheddar
1 tsp dried tarragon
Ground black pepper

Pre-heat the oven to 180 degrees fan / 200 degrees electric / Gas Mark 6.

Spray an oven proof tray with a few sprays of spray oil.

Lay the mushrooms on to a tray with the cup curling upwards. 

Beat the eggs very thoroughly and add the tarragon, spring onion and black pepper into the mix. You want aerated bubbles within the mix. 

Carefully pour the egg mix into the mushrooms and let it fill up the edges of the skin until it is full. Don't worry if it spills over on to the tray a little. 

Sprinkle the cheddar over each pepper half and put in the oven for 20 mins.


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