Spinach & Feta
Quiche
INGREDIENTS:
For 4 people:
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1 tbsp olive oil
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2 white onions, finely chopped
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4 cloves garlic, minced
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8-10 asparagus, ends chopped and cut in half
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300g frozen chopped spinach, thawed and squeezed dry
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300ml low-fat milk
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5 large eggs, beaten
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1 tbsp chopped fresh dill, plus more for garnish
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lemon zest from 1 lemon
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1 tsp salt
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1/2 teaspoon ground pepper
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150g crumbled feta cheese
Toppings:
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Fresh dill
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Freshly grated parmesan
DIRECTIONS:
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Preheat oven to 165 degrees (C). Lightly coat a 9-inch dish with cooking spray.
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Heat oil in a large pan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and asparagus and cook, stirring, until fragrant, about 2 minutes. Stir in spinach (making sure you have removed as much liquid as possible; remove from heat.
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Meanwhile, whisk milk, eggs, dill, lemon zest, salt and pepper together in a medium bowl.
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Spread the spinach/onion mixture evenly in the prepared baking dish. Sprinkle with feta, then pour in egg mixture. Bake until firm to the touch and a knife inserted into the center comes out dry, 45 to 50 minutes. Let stand for 10 minutes before serving. Garnish with additional fresh chopped dill and some freshly grated parmesan
