Spinach, Tomato & Camel Milk Feta Crustless Quiche
October 3, 2019
1tbs Olive oil
1 medium onion, finely diced
170g baby spinach leaves
salt & pepper to taste
4 large eggs
1/2 cup flour
1/2 tsp baking powder
1.5 cups milk
1/2 cup Camel Milk Persian Feta (save a little for garnish)
1/2 cup grape tomatoes
Preheat over to 180C. Grease quiche pan. Heat the olive oil, add onions and sauté until soft. Add baby spinach leaves and cook until just wilted. Season with salt & pepper, set aside to cool.
Whisk together eggs, flour and baking powder. Whisk in milk, then stir in spinach-onion mixture. Add pepper, mix well.
Pour egg mixture into quiche pan. Top with feta.
Place the tomato halves on top, and press gently so only the surface is visible.
Bake for 25-30 minutes, or until centre is set & edge is golden brown.
Cool for 10 minutes.
Garnish with extra feta, slice & serve. Serves 8