Although this crustless quiche takes about 45 minutes to bake, it is really easy to prepare and I feel that it is worth the wait. I cooked this on Sunday night and we had it on Monday night also. I must say that it tasted better the following day. The flavour of the dill was enhanced but not overbearing. Both nights I served it with a salad for a tasty and nutritious whole food dinner. Tonight I enjoyed it with a seaweed salad. It was an interesting combination, but I enjoyed it. The boyfriend had a serve of steamed white rice for additional carbohydrates. The total cost for the whole quiche was $6.15*. I was happy with that.
Spinach, dill and feta crustless quiche
Makes 4 serves
250 grams frozen spinach
175 grams light ricotta cheese
¼ cup Greek yoghurt
100 grams feta cheese, crumbled
1 tablespoon fresh dill, finely chopped
1 clove garlic, finely minced
1 shallot, finely chopped (white part only)
- Thaw the frozen spinach in the microwave for about 5 minutes in a large, microwave safe mixing bowl. To reduce washing up I used the same bowl to thaw the spinach and to mix the quiche ingredients in.
- Add the ricotta cheese, Greek yoghurt, feta cheese, dill, garlic and shallot and mix well.
- Add the eggs, salt and pepper and mix to combine.
- Pour the quiche mixture into a 20cm x 20cm baking tray lined with baking paper.
- Bake in the oven at 180°C for 45 minutes. Allow the quiche to sit for 5 – 10 minutes before slicing.
*Total cost is based on groceries purchased at Aldi excluding the dill, which was purchased for $1.99.