Spinach and cheese quiche
1 hr 25 min
Light and fresh, this quiche will be a crowd pleaser.
Reduced-fat shortcrust pastry
2 sheet(s), just thawed
125 ml, (1/2 cup)
Cooked frozen spinach
250 g, chopped
Extra light cheddar cheese
½ cup(s), grated, (60g), grated
10 individual, sliced
- Line base and sides of a 3cm deep, 12cm x 34cm rectangular loose-based flan tin with pastry (press the edges of the two pastry sheets together to form a seam).Trim edges. Refrigerate for 20 minutes. Preheat oven to 200°C or 180°C fan-forced.
- Place tin on a baking tray. Line pastry case with baking paper. Fill with uncooked rice. Bake for 10–12 minutes or until edges are light golden. Remove rice and paper. Bake for a further 5–7 minutes or until base is light golden. Set aside to cool slightly. Reduce oven temperature to 180°C or 160°C fan-forced.
- Whisk together eggs, milk and salt and pepper in a small jug. Squeeze excess liquid from spinach and spread evenly over pastry case. Sprinkle with cheese, then top with tomato and thyme. Pour egg mixture over filling. Bake for 20–25 minutes or until just set. Serve warm or cold.
SERVING SUGGESTION: Add 30g of crumbled reduced-fat feta to the quiche.TIP: To remove excess water from spinach, thaw then squeeze the with your hands until it is as dry as possible.Alternatively, place spinach in a clean, dry tea towel and ‘wring’ out the water.