Creamed Spinach & Feta Crustless Quiche
Ingredients
400 g McCain Creamed Spinach
2 tbsp olive oil
1 cup mixed baby Roma tomatoes (or cherry tomatoes)
3 sprigs fresh thyme
1 small red onion, diced
1 garlic cloves, minced
½ cup fresh basil leaves, chopped
½ cup feta cheese, crumbled
½ cup chunky cottage cheese 2 cups cheddar cheese, grated 6 large eggs
¼ cup full cream milk
¼ cup plain yoghurt
¼ teaspoon salt
¼ teaspoon black pepper
butter or non-stick spray — to grease
Directions
Prep Time: 10 min
Cooking Time: 50 min
Serves: 6
- Preheat the oven to 180°C and lightly grease a 23cm-deep baking dish.
- Roast the tomatoes whole with 1 tbsp of olive oil, thyme sprigs and a pinch of salt in a small baking tray for about 5–7 minutes, just until soft.
- Heat 1 tbsp olive oil in a large skillet over medium high heat.
- Add in the onion and sauté until soft.
- Add in the garlic then cook for a minute before removing from the heat.
- In a mixing bowl, whisk together eggs, milk, yoghurt, salt and pepper.
- Stir in the sautéed onions and garlic, frozen McCain
- Creamed Spinach, roasted tomatoes, basil, feta, chunky cottage cheese and cheddar cheese.
- Pour into the greased baking dish and bake for 35–40 minutes, or until the eggs are set. Let cool for 10 minutes before slicing and serving.
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Variations, Hints and Tips
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