A crustless quiche with a base of sourdough rye crackers and a mushroom filling. Cooking the mushrooms before baking intensifies the flavour.

Recipe (low salt, oil free):
Serves 1,
Egg – 1
Finn Crisp original sourdough rye crispbread – 1
Mushrooms cut into chunks – 8
Onion sliced – 1/4
Garlic clove sliced – 1
Almond milk – 15ml
Cottage cheese fat free – 1/2tbsp
Fresh thyme chopped – 1/4tsp

Oven temperature 180°C
Dry saute the garlic and onion for a few minutes. Add a splash of water if it starts to stick. Add the chunky mushrooms and thyme. Cook uncovered for 10 minutes until the mushrooms are soft. Stir occasionally and add water if it becomes too dry. Once the vegetables are cooked, empty into a bowl. Deglaze the pan by adding some milk and heat gently for a minute. Blend the mushroom mixture with the milk and the deglazed liquid. Mix with the beaten egg. Stir in the cottage cheese. Half the Finn Crisp and place it in the bottom of the baking dish. Pour over the egg mushroom mixture. Bake for 15-20 minutes.

Original recipe:
Quiche by Jamie Oliver