Crustless Spinach and Feta QuicheOur dietitians' favourite
This recipe is taken from the 2014 Milk Calendar. "I've been cooking since I can remember and quiche is definitely a favourite. The ingredients you can throw in are endless. If you come to my home for brunch, quiche is always on the menu!"
- Recipe from Melissa Cormier, dairy farmers from Codroy Valley, Newfoundland and Labrador.
- Prep: 5 min
- Cooking: 40 min - 45 min
- 1 tsp (5 mL) butter
- 7 cups (1.75 L) fresh baby spinach
- 1/2 cup (125 mL) crumbled Canadian Feta cheese
- 4 eggs
- 2 cup (500 mL) Milk
- 1/2 tsp (2 mL) pepper
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Preheat oven to 375 °F (190 °C).
In a large skillet, melt butter over medium-high heat; add spinach and sauté for 3 to 4 min or until wilted.
Spread spinach in a 9-inch (23 cm) ceramic or glass quiche dish or pie plate. Sprinkle with Feta cheese.
In a bowl, whisk eggs until blended; whisk in milk and pepper until frothy. Pour over the spinach mixture. Using a spoon, stir gently, just enough to make sure the egg mixture covers most of the spinach mixture.
Bake for 35 to 40 min or until knife inserted into centre comes out clean. Let stand for 5 min before serving.
You can replace the fresh spinach with 1 cup (250 mL) thawed, well-drained frozen spinach. Omit the butter and sautéing step; spread the spinach in the dish and proceed with the recipe.
Add 1 tsp (5 mL) finely chopped fresh rosemary or 1/4 cup (60 mL) chopped fresh basil with the eggs.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||29 % / 319 mg|
|Vitamin B12:||70 %|
|Vitamin D:||52 %|