Saturday, June 25, 2016

Mushroom Quiche

1 shallot, finely chopped
1/2 stick butter
2 tablespoons grated Parmesan cheese (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4oz cheese, grated (optional)
7oz cream cheese, softened (optional)
4 free-range eggs
5oz cooked ham or bacon, diced
chopped fresh parsley to garnish

Preheat oven to 375°F.

Melt the butter in a frying pan and sauté the mushrooms and shallot until tender, over a medium heat. Stir in the Parmesan (if you tolerate dairy) and season to your taste.

Grease a pie dish with butter or coconut oil and pour in the mushrooms and shallots ensuring the bottom of the dish is covered equally. If adding dairy, evenly add the cheese on top of the mushrooms and shallots.

In a bowl beat together the eggs, adding the cream cheese (if adding dairy).

Once thoroughly mixed, stir in the ham or bacon, before carefully pouring the mixture into the dish, over the mushrooms and cheese.

Bake in the oven until set in the middle, about 30 minutes. Once cooked, garnish with parsley and serve warm, or save in the fridge for breakfasts over the next few days.

Source - Paleo Breakfast Recipes

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