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.

Filling:
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 soyproducts.com.au)
1 Tub (200ml) Soured Cream
Butter
To taste: Garlic Salt, Pepper, Wholegrain French Mustard

Topping:
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.