Crustless Quiche

Crustless Quiche with mushrooms and arugula. Arugula contains calcium, vitamin A, vitamin C and vitamin K, and about four times as much iron than regular iceberg lettuce!Crustless Quiche

This is a very simple quick healthy lunch or light supper. Feeds 2 people

4 large eggs, choose the highest quality. Use 2 eggs per person

4oz of sliced Button Mushrooms.

1 large bunch of fresh Arugula leaves ( 2 BIG handfuls)

1 tbsp of Coconut oil

Sea Salt and cracked Black Pepper

Dressing: Red Wine Vinegar and Extra Virgin Olive Oil


Crustless Quiche 1


Heat a medium omelet pan with the coconut oil

Add the sliced mushrooms and stir until lightly cooked and soft. Turn the heat to low

Meanwhile crack the eggs into a bowl and whisk until blended

Add the eggs on top of the mushrooms.

Stir with a fork and bring away from the sides, so that it does not stick

Add half of the arugula leaves and pres down with the fork

Turn down the heat and cook for a few minutes until firm

Turn out the Crustless Quiche onto a large presentation plate

Toss together the rest of the Arugula and the dressing. (You can substitute using your favorite healthy dressing)

Pile the arugula salad in the middle of the Crustless Quiche. Season with fresh ground sea salt and cracked black pepper


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