Spinach, dill and feta crustless quiche

Spinach dill feta crustless quicheAlthough 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

Ingredients

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)

4 eggs

Salt

Pepper

Method

  • 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.

Spinach dill feta crustless quiche 2

*Total cost is based on groceries purchased at Aldi excluding the dill, which was purchased for $1.99.

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