Mushroom & Rocket Mountain Bread Quiche

Makes 4 small serves
Oil spray
2 slices of mountain bread**
200g mushrooms
1 teaspoon olive oil
2 cloves of garlic, crushed
Handful of rocket, roughly chopped
2 spring onions, finely chopped
½ cup smooth ricotta
½ cup milk
6 eggs, lightly beaten
2 tablespoons Parmesan cheese, finely grated
Freshly ground black pepper
 

Pre-heat oven to 180°C. Spray a ceramic quiche or pie dish with oil spray. Place one piece of mountain bread in the bottom. Brush the second slice of mountain bread with a little egg and egg side down) turn the square to a diamond position and place on the first mountain bread, so it appears like a star. Heat oil in a frying pan and cook the mushroom and garlic until the mushrooms have softened. Add the rocket and spring onion and cook for another minute then remove from the heat. Spoon this mixture over the mountain bread lined dish. Spoon dollops of the ricotta over the top of the mushroom mixture.

Combine milk, beaten eggs and Parmesan cheese and whisk together. Pour this over the mushroom mixture. Grind some black pepper over the top and bake in the oven for 25-30 minutes or until browned and just set. (You may find that the egg runs under the mountain bread but this is fine). Remove from the oven and stand for 10 minutes before serving. Cut into quarters and serve with a small side salad if desired. Can be served hot or cold.

Nutrition Information (per serve): kilojoules 795kJ, calories 190, protein 16.5g, fat 9g, saturated fat 3.5g, carbohydrate 9g, fibre 2.5g.

** To help you select the best wraps or mountain breads, check out our Weight Loss Surgery Shopping Companion
Mushroom & Rocket Quiche

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