This high-protein quiche is carb clever and a stunning addition to your party canapés. The finer you cut the fillings (a food processor works wonders), the easier it will be to slice. Best sliced when cold, but served warm or at room temperature.
250 gbutton mushrooms, finely chopped (save a few mushrooms, sliced, for topping, optional)
1 punnet parsley/chives, finely chopped
250 ml cream
3 XL eggs
10 ml Dijon mustard
1/2 cup mature cheddar cheese (optional)
salt & pepper
Heat the oil in a large wide pan and fry the onion until soft. Add the bacon and fry until golden, breaking up lumps with your spatula as you fry. Add the mushrooms and fry until the mushrooms and cooked and has released their moisture. Set aside to cool slightly.In a mixing bowl, add the herbs, cream eggs, mustard and cheese. Season with salt & pepper and whisk to combine. Add the fried mushroom mixture and mix well.Preheat the oven to 200 C. Spray a medium size rectangular baking dish with non-stick baking spray. Pour the quiche mixture into the tin and use a spatula to distribute it evenly. Top with sliced mushrooms (optional), then bake for 25 minutes or until cooked and golden. Remove and leave to cool completely before slicing into triangles. Serve warm or at room temperature (can easily be reheated in the microwave).