The ‘Free From Gang’ is back with more delicious recipes for you all – this month’s theme is #FreeFromPicnics and we’ve already seen this gorgeous rainbow fruit salad from The Intolerant Gourmand and egg free (yes you read that right!) scotch eggs from Glutarama.
It may be rather drizzly outside at the minute but that hasn’t stopped me whipping up a dairy, soya, gluten, wheat and nut free picnic staple which also happens to be meat free too.
To make my #FreeFromPicnics spinach and mushroom Quiche you will need –
5 medium eggs, beaten.
1 onion, chopped.
250g spinach, chopped, blanched and drained.
100g mushrooms, chopped.
200g Violife Prosociano, grated.
A pinch of salt and pepper.
Preheat your oven to 190 degrees.
Heat a little oil in a pan, add the onions and cook until golden before adding the drained spinach and chopped mushrooms. Reduce heat and fry for 2-3 minutes.
In a bowl combine the beaten eggs with the salt, pepper and Violife Prosociano, then add the fried spinach mixture and stir before pouring into a lightly greased Quiche dish.
Bake for 20-25 minutes or until golden brown on top. Allow to cool before serving.
Want to find out what the rest of the gang are dishing up this month? Find them here…
Nathalie – http://www.intolerantgourmand.com
Kate – http://www.glutenfreealchemist.com/
Rebecca – http://www.glutarama.com/
Jo – http://www.paleocrust.com/
Emma – http://www.freefromfarmhouse.com/
Laura – http://www.dairyfreekids.ie/
Midge – http://www.peachicksbakery.co.uk/
Mandy – https://www.sneakyveg.com/
Mel – http://www.lecoindemel.com/
Vicky – http://www.freefromfairy.com/