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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A lovely light meal to have with a glass of wine on a summers day/eve. It can be eaten warm or cold. It works well with a crisp rocket salad as a side and a thick crusty loaf. This recipe is made without a pastry base but I am sure you could add that as an addition. Ingredients:
250 g frozen spinach, chopped and thawed |
1 tablespoon olive oil |
200 g button mushrooms, thinly sliced |
8 eggs |
1 cup light sour cream |
180 g feta cheese, crumbled |
1/4 cup parsley, finely chopped |
salt & pepper |
Directions:
1. Grease a 26cm round ovenproof quiche dish.
2. Squeeze out excess moisture from spinach.
3. Heat oil in a large pan.
4. Add mushrooms, cook stirring over high heat until lightly browned and then add the spring onions and spinach and cook stirring for approximately a minute. Remove from heat.
5. Combine eggs and sour cream in a bowl, stir in feta cheese, parley and spinach mixture and season with salt and pepper. Mix well.
6. Pour mixture into prepared dish.
7. Cook at 180C, uncovered for approximately 35 minutes or until set.
8. Cool quiche slightly before cutting.
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