Crustless Spinach and Feta Quiche

Name: Crustless Spinach and Feta Quiche
Total time: 2700 s
Yield: 6 servings
Cuisine: South African
Ingredients: 2 tbsp All-purpose flour; 500 ml Full cream milk; 5 large Eggs; 1 tsp German Mustard; 200 g Baby Spinach, chopped; 500 g Cheddar cheese, grated; 300 g Feta cheese, cubed; 0,5 tsp Black pepper

JJ @JJduPlessis1

Cape Town

Crustless Spinach and Feta Quiche

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Ingredients

45 minutes

6 servings

2 tbspAll-purpose flour
500 mlFull cream milk
5large Eggs
1 tspGerman Mustard
200 gBaby Spinach, chopped
500 gCheddar cheese, grated
300 gFeta cheese, cubed
0,5 tspBlack pepper

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Steps

45 minutes

1

Preheat oven to 200°C.
2

Mix flour and about 50ml of milk together, to form a paste. Add the mustard, eggs, pepper and the rest of the milk. Mix together.
3

Now mix in the spinach then the cheddar cheese. Add the feta cheese and mix gently.
4

Pour into a pre-greased oven dish. Bake for 35 - 50 minutes (depending on how deep your dish is). You can put the grill on for the last 5 minutes for a nice top colour. Test with a paring knife. Stick it into the center. If there is raw egg on the knife you must carry on cooking it. Make sure that you don't confuse the melted cheese for raw egg.
Rest for at least 15 minutes before serving.
5

Serve hot with peas or cold with a green salad.
It tastes really good hot or cold and even better so the next day.