Easy to make and healthy to eat, this crustless quiche is a classic you can enjoy any time of the day.
- ¾ tablespoon dry breadcrumbs
- ¾ tablespoon butter
- 2 spring onions, thinly sliced
- 4 cups baby spinach
- ¼ cup bite-size strips roasted red peppers
- 2 cups milk
- 4 eggs
- ¾ tablespoon cornflour
- ½ teaspoon salt
- ½ teaspoon dried oregano leaves
- freshly ground black pepper, to taste
- ¾ cup crumbled feta, well drained
- Preheat oven to 180°C.
- Butter a 25 cm pie plate or baking dish; dust bottom and sides with bread crumbs. Place pie plate on baking tray.
- Melt butter in a large frying pan over medium heat. Add spring onions and cook for 1 minute.
- Add spinach; stir until very wilted, 2 minutes.
- Spoon spinach mixture into prepared dish.
- Place pepper strips in paper towel and squeeze dry. Scatter over spinach.
- In a large bowl, whisk milk with eggs, cornflour, salt, oregano and pepper until well blended.
- Pour over spinach mixture.
- Arrange feta over top (it will sink a bit).
- Bake about 35 minutes or until egg mixture is just set in centre.
- Remove from the oven and let stand for 15 minutes.
- cut into wedges and serve stand-alone or with a fresh salad
Let the kids decide the vegetables and cheese – just keep the milk and egg proportion the same.
Try thin slivers of sun-dried tomatoes and dill instead of roasted red capsicums and spinach.