Spinach & Feta
Quiche 

INGREDIENTS:

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For 4 people:

• 1 tbsp olive oil

• 2 white onions, finely chopped

• 4 cloves garlic, minced

• 8-10 asparagus, ends chopped and cut in half 

• 300g frozen chopped spinach, thawed and squeezed dry

• 300ml low-fat milk

• 5 large eggs, beaten

• 1 tbsp chopped fresh dill, plus more for garnish

• lemon zest from 1 lemon 

• 1 tsp salt

• 1/2 teaspoon ground pepper

• 150g crumbled feta cheese

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Toppings:

• Fresh dill 

• Freshly grated parmesan 

DIRECTIONS:

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1. Preheat oven to 165 degrees (C). Lightly coat a 9-inch dish with cooking spray.
    

2. 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.
    

3. Meanwhile, whisk milk, eggs, dill, lemon zest, salt and pepper together in a medium bowl.
    

4. 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