1 hr 15 min
Make like a Parisian and whip up a creamy quiche. Simple swaps take this French pastry from decadent to divine.
1 medium, thinly sliced
Baby spinach leaves
Extra light cheddar cheese
¼ cup(s), (60ml)
4 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Heat oil in small non-stick frying pan over low heat. Add onion and cook, stirring occasionally, over low heat for 12-15 minutes or until very soft.
- Meanwhile, lightly spray a 20cm-round (base measurement) springform tin with oil to prevent sticking. Lay 1 a sheet of filo on a flat surface and lightly spray with oil. Top with another sheet, turned on a 45-degree angle, and lightly spray with oil. Repeat layering with remaining filo at different angles. Carefully ease pastry into tin and fold the overhanging pastry back into the tin. Place on a baking tray.
- Place spinach in a heatproof bowl and cover with boiling water. Drain and rinse under cold running water. Drain again and pat dry with paper towels.
- Arrange onion, spinach and Bega So Extra Light Tasty Grated Cheese evenly spaced in pastry shell. Whisk eggs and milk in a medium bowl. Season with salt and freshly ground black pepper. Pour mixture over filling. Bake for 40-45 minutes or until set. Stand in tin for 5 minutes. Release side and cut into wedges. Serve warm or cold.
SERVING SUGGESTION: Garden salad made from mixed lettuce, tomatoes, cucumber and sprouts.