Servings
3-4 people
Prep time:
30 minutes
Time to bake
35 minutes by 180 fan
Good for:
Lunch
Spinach and feta quiche
As usual, I borrowed a recipe and changed it – a lot. It turned out lovely, so have this for lunch or dinner. we did and definitely will again.
Ingredients
100 g spinach cooked or frozen, defrosted and squeezed for excess water
150 g of shredded cheese
6 eggs
80 g crumbled feta cheese
1 onion or 3 spring onions sliced finely
150 g of shredded cheese
6 eggs
80 g crumbled feta cheese
1 onion or 3 spring onions sliced finely
1 tsp tumeric
1 tsp chili flakes
2 tbsp chia seeds
1 tsp sea salt
1 tsp chili flakes
2 tbsp chia seeds
1 tsp sea salt
Freshly cracked pepper
200 ml lactose -free full fat milk
200 ml lactose -free cream- use full fat it will settle better
1/2 tsp of cumin
Butter for greasing the pie form
200 ml lactose -free full fat milk
200 ml lactose -free cream- use full fat it will settle better
1/2 tsp of cumin
Butter for greasing the pie form
Instructions
Step 1
Heat the oven- fan at 180 degrees or traditional oven at 200.
Prepare a quiche tray or whatever you use for pies by greasing well with butter.
Step 2
Prepare the spinash. Make sure it is really well drained by pressing repeatedly and it helps to use 2 pieces of kitchen towel.
Step 3
Add beaten eggs, milk, cheese, feta, spices, onions and chia seeds. Mix very well and pour in the pie form.
Step 4
Bake for 35 minutes or until the middle is not ‘wobbly’
Step 5
Leave to cool and then serve warm with a salad.
Tips
I added the feta and onions plus extra spices and it is a great way to use additional spinach. Since it is no crust there are no gluten issues. You can heat it by teh slice in the microwave or eat cold for a light lunch. play with different vegetables and enjoy
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