Crustless Spinach & Feta Quiche
Recipe type: Quiche
Crustless spinach and feta quiche is one of the easiest and tastiest treats. It can be eaten hot or cold for breakfast, lunch or supper, making a perfect all-year-round meal.
- 500g Finely shredded spinach
- 150g Feta cheese
- 15ml Dried garlic granules
- 80ml Dried onion flakes
- 5 eggs
- 160ml Cream
- 80g Shredded Parmesan cheese
- Salt & pepper to season
- 30g Butter
- Crustless spinach and feta quiche is one of the easiest and tastiest treats. It can be eaten hot or cold for breakfast, lunch or supper, making a perfect all-year-round meal.
- To start, finely shred 80g of good quality Parmesan cheese, and melt about 30g butter.
- You will need 6 by 300ml pie foils as well.
- Brush one of the foils generously with melted butter.
- Drop a small handful of the Parmesan into the foil and give it a gentle shake. Shake out the cheese that does not stick to the butter. Fill in any spots where the cheese did not stick with a little more cheese, then continue with the remaining foils.
- For the filling, place 500g well drained, defrosted shredded spinach in a large mixing bowl.
- Beat 5 eggs, weigh out 150g feta cheese, pour 160ml cream, and measure 80ml dried onion flakes and 15ml dried garlic granules.
- Place the garlic and onion into the mixing bowl.
- Follow this by crumbling the feta cheese.
- Pour in the beaten eggs and cream and proceed to mix this all until well combined.
- Season to taste with salt and cracked black pepper and we're almost done.
- Spoon the filling into the prepared foils until it reaches just below the rims of the foils.
- Bake the quiches in a preheated oven at 180c or 350f for 50 minutes. The egg will be set and skewer pressed into the quiche will come out clean.
- Allow the baked quiche to rest for 15 minutes before turning out and serving with the accompaniments of your choice.
- Alternatively, allow the quiches to cool, and refrigerate them wrapped in cling wrap for up to 10 days.