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Mushroom and Capsicum Creamy Quiche

I don't know about you, but I really hate quiches that taste eggy. On a vegetarian low-carb diet, you eat a lot of eggs though, so I was determined to experiment until I developed a quiche that didn't taste eggy. This one tastes creamy, and thanks to the WPI (Wheat Protein Isolate) it's also quite filling and has a better texture than a just-egg quiche.

I haven't used a crust, so I guess technically it's more of a fritatta than a quiche. If you're not a low-carber, you could use a bought crust, or I'll develop a pastry recipe and add it to this site sometime. I top it with a lot of cheese though, and bake the cheese until it's golden, which makes a nice crusty topping.

About 500g (or 1 lb) Fresh Mushrooms, finely sliced
1/2 large Capsicum (Red Bell Pepper), very finely sliced
6 Free Range Eggs
2 Cups Tasty Cheese, shredded
2 Heaped Tablespoons WPI (see passthetoast.com) or Soy Compound (see
1 Tub (200ml) Soured Cream
To taste: Garlic Salt, Pepper, Wholegrain French Mustard

Shredded Tasty Cheese

Saute the mushrooms in butter with seasonings until reduced considerably in bulk and most of the liquid has evaporated. Add the WPI or Soy Compundr and saute a bit more. Remove from heat and stir in the soured cream, cheese and then lightly beaten eggs. Pour into a large, greased Quiche dish. Arrange finely sliced capsicum on the top and bake in a moderate oven (about 180 celsius) until top starts to set, then cover in a thick layer of shredded cheese and bake until golden brown.

This actually tastes even nicer cold, and I freeze slices to take to work for an easy low-carb lunch.


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