Spinach, mushroom and stilton crustless quiche
Serves: 4-6
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Spinach, mushroom and stilton crustless quiche
Our crustless quiche combines gut-friendly Stilton with nutrient-rich eggs, spinach and mushrooms – just a wedge or two for lunch or supper will help to fuel the growth of gut bacteria.
Serves: 4-6
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving 1 of 4)
Calories
370Kcal
Fat
28gr
Saturates
12gr
Carbs
2gr
Sugars
2gr
Fibre
1gr
Protein
26gr
Salt
1.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 tbsp olive oil
- 250g chestnut mushrooms, sliced
- 100g young spinach
- 2 sprigs rosemary, leaves picked and roughly chopped
- 9 medium eggs
- 100ml lighter crème fraîche
- 50ml semi-skimmed milk
- a pinch of ground nutmeg
- 100g Stilton* crumbled
- salad leaves, to serve
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 23cm springform tin with baking paper, leaving some excess paper overhanging to help lift the quiche out later.
- Heat the oil in a frying pan and sauté the mushrooms with a pinch of salt for 3-4 minutes, until golden. Add the spinach and rosemary; cook for 2-3 minutes, until the spinach wilts.
-
Whisk the eggs, crème fraîche, milk and nutmeg. Season well then stir through half of the Stilton. Pour the mixture into the tin, scatter over the mushroom mixture and the remaining cheese and bake for 35-40 minutes, or until golden brown with a slight wobble. Let cool slightly, then release from the tin. Serve warm with salad.
*Use vegetarian cheese if required.Waste notCertain cheese varieties freeze really well – and Stilton is one of them. Wrap well in portions to add to savoury bakes and freeze for up to 3 months.
