Crustless spinach and mushroom pie
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- Phillippa Cheifitz
- 3 to 4
- Easy
- Carb Conscious Fat conscious Health conscious
- 30 minutes
- 30 minutes
- Vergelegen Mill Race Red 2006
- Buy Ingredients Here
Ingredients
- 300 g organic spinach or Swiss chard, coarsely shredded
- 1 onion, thinly sliced
- 2 T olive oil, plus extra for frying and drizzling
- 1 clove garlic, crushed
- 250 g portabellini mushrooms, thinly sliced
- sea salt and freshly ground black pepper, to taste
- 3 extra-large free-range eggs, beaten
- 120 g finely grated Parmesan
- ½ cup home-made whole-wheat breadcrumbs
Cooking Instructions
Preheat the oven to 190ºC.
Place the spinach in a large bowl then cover with boiling water and leave to wilt. Drain well and, when cool enough to handle, squeeze out the excess moisture. Gently soften the onion in the olive oil, until pale golden.
Stir in the garlic and mushroom then add a little more oil. Cook until the mushroom is just tender. Stir in the spinach and season to taste. Allow to cool. Mix with the beaten egg and ½ cup Parmesan. Check seasoning.
Turn into a 20-cm baking pan lined with baking paper. Sprinkle over the breadcrumbs and remaining Parmesan then drizzle with oil and bake for 20 minutes, or until the eggs are set and the top is crisp and browned.
Cook’s tip: Add chopped pancetta before baking and serve with a tomato salad.
Per serving: 1327.7 kJ, 16.3 g protein, 17.8 g, 17.4 g carbs
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